Ever used a bunch of baby carrots in a dish and then not known what to do with the green leafy tops? Don’t throw them away! They can be turned into a delicious pesto!
- Green leafy tops from 1 bunch of baby carrots
- 1 packed cup fresh basil
- 1/2 cup grated parmesan
- 1/4 cup toasted pine nuts
- 1/4 cup olive oil, plus more if needed
- 1 clove garlic
Wash the leafy carrot tops thoroughly to remove any bits of dirt. Add all ingredients into a good food processor and blend until well combined. Depending on the consistency you are after, you can keep the food processor running and add a little bit more oil if needed. Taste and season accordingly.
Pour into a jar and keep in the fridge. I love spreading this on my chicken and salad sandwiches, or adding a good dollop to eggs and avo on toast.