Carrots with Carrot Top Pesto
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Feeds 3 - 4 people 
Prep time 10m
Cook time 20m
Description
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).
- 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)
- Cook the carrots in boiling salted water until al dente.
- Combine the remaining ingredients in a small food processor and whizz to a sauce. Add more olive oil and some salt, if necessary.
- 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.
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A grating of Parmesan over a bowl of pasta is a delightful thing but this 24 month-aged Parmigiano-Reggiano is worth appreciating for its own merits. Intensely flavoured with rich nuttiness, it is a salty and moreish cheese that is fantastic shaved over bresaola or enjoyed with a moon of crisp apple...
