Carrot Top Pesto

When the fresh carrots arrive - there's no need to waste the green tops from these beauties. Alone they make a delicious side green, especially on a summer burger, but carrot top pesto is a fab way to use them up for easy dinners that week.

Ingredients (dairy version)
1 bunch of carrot tops (chopped & thicker stems discarded)
Handful of fresh basil
50g Pine Nuts (or walnuts)
30g Parmesan
1 Clove Garlic
Squeeze of lemon juice (as lemony as you'd like it!)
100ml (or just over) of Extra Virgin Olive Oil
Seasoning
A splash of water

OR

Ingredients (vegan version)
1 bunch of carrot tops (chopped & thicker stems discarded)
Handful of fresh basil
50g Pine Nuts (or walnuts)
3 Tbsp Nutritional Yeast, or 25g Tbsp Vegan Parmesan
1 Clove Garlic
100ml (or just over) of Extra Virgin Olive Oil
Seasoning
A splash of water


Directions:

1. Add carrot tops, basil, nuts, parmesan, garlic and a squeeze of lemon into a blender or food processor. Pulse until it is a loose paste.
2. Add the olive oil slowly, a quarter at a time, blending between each pour. Make sure it doesn't stick too much up the sides of the blender or bowl.
3. Once the consistency is relatively thick (but pourable) tweak with small amounts of water if necessary, and season with salt & pepper (and extra lemon) to taste.

Serve with....
Pasta dishes
On sourdough with avocado, tomato and extra greens
With fresh mozarella on a toasted sandwich
With bruscetta
On salads (add extra oil and lemon to make it a dressing)
On home made pizzas
Mix with mayo to make a pesto mayo dip
As a side to other dishes, such as roasted vegetables, chicken or steak etc.