CARROT TOP PESTO

Ingredients:

  • Tops from 5 carrots, roughly chopped
  • 20g fresh basil
  • 1 garlic clove
  • 60ml extra virgin olive oil, plus extra
To finish:
  • 15g pine nuts
  • 50g Parmigiano Reggiano, grated

Method:

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.