Carrot Top Pesto by Prue Leith

Carrot Top Pesto recipe by Prue Leith. Ideal for our fresh veg bag carrots.

Ingredients:

• Leafy tops from 1 bunch of carrots, larger stems discarded, feathery leaves chopped
• Small handful of parsley, or try basil leaves or chervil for a different flavour
• 50g walnuts, hazelnuts or almonds
• 25g Parmesan, or vegetarian equivalent, grated
• 1 garlic clove
• 100ml or so olive oil
• Salt and pepperMethod

Method:

1. In a food processor, blitz the carrot tops, parsely, nuts, parmesan and garlic.
2. Gradually add enough oil to make a pesto consistency.
3. Season to taste