Carrots with Carrot Top Pesto
Drogo
3 - 4
10 minutes
20 minutes
These carrots are so pretty and we like to make use of their feathery tops by making a carrot top pesto. The leaves have a flavour that’s like a cross between carrot and parsley, and they don’t even need cooking before use - just whizz with the ingredients below to make a vibrant sauce (or try 50/50 carrot tops and basil).
Ingredients
- 500g baby carrots
- 50g Parmesan, grated
- 1 large clove garlic, peeled and crushed or finely grated
- 80g hazelnuts or pine nuts, toasted
- 140ml olive oil (plus a bit extra to loosen, if necessary)
Directions
- Step 1, Cook the carrots in boiling salted water until al dente.
- Step 2, Combine the remaining ingredients in a small food processor and whizz to a sauce. Add more olive oil and some salt, if necessary.
- Step 3, Serve the carrots topped with some of the carrot top pesto. Any remaining pesto will be lovely stirred through pasta, used for antipasti, on bruschetta or stirred through potatoes.
Ingredients you'll need
Regular price
£13.95
24 Month Reggiano Parmesan, +/-250g
