Carrot Top Pesto
100g carrot tops fronds (remove the hard stalks)
The juice of half a lemon
4-5 cloves of garlic
A large handful of walnut halves
A large handful of grated parmesan
A generous glug of olive oil
A large pinch of salt
Ground black pepper
1. Place the carrottops, lemon juice, garlic, walnuts and a little of the olive oil into a food processor. Blend until smooth. Add the parmesan, blend until combined. Add olive oil until you have achieved the required consistency. Season to taste.
I love this recipe as it has a very unique flavour and using the carrot tops means we turn an ingredient which would normally be destined for the compost heap into something so tasty!