Carrot Top Pesto
Ingredients
Ingredients
Leafy tops from 1 bunch of carrots, larger stems discarded, feathery leaves chopped
Small handful basil leaves
50g walnuts, hazelnuts or almonds
25g grated Parmesan, or vegetarian equivalent
1 garlic clove
approx. 100ml or so olive oil
salt and pepper
approx.. 60g pasta per person, such as tagliatelle or spaghetti
Extra cheese eg grated parmesan or crumbled feta
How to make
In a food processor, blitz the carrot tops, basil, nuts, parmesan and garlic.
Gradually add enough oil to make a pesto consistency.
Season to taste.
Boil pasta, drain and keep aside 1 ladlespoonful of pasta water
Whilst pasta is draining, mix 2 tablespoonfuls of pesto in the saucepan with the pasta water, add pasta & mix.
Crumble cheese on top to serve.