CARROT TOP PESTO
- Tops from 5 carrots, roughly chopped
- 20g fresh basil
- 1 garlic clove
- 60ml extra virgin olive oil, plus extra
- 15g pine nuts
- 50g Parmigiano Reggiano, grated
Place all the ingredients in a food processor or blender and pulse a few times for just a few seconds until the mixture begins to come together and is smooth. Spoon into a small jar and cover with a tablespoon of olive oil. Use within 3 days or store in the freezer for later use.