- 1 ½ cups carrot tops
- ½ cup pistachios
- 1 cup flat leaf parsley
- 1 clove garlic
- ½ lemon, zest the skin, then juice the lemon half
- ¾ cup olive oil
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Carrot Top Pesto
Don’t throw away the carrot tops, use them to make a tasty green sauce perfect to pour on veggies, gilled meat, fish or spread on a sandwich.
35
mins
6
ingredients
$2
/ person
Credit: Woolworths
Gear
Ingredients
It’s this easy
- Wash the carrot tops thoroughly to remove grit. Let them drain well, and pat dry with a paper towel.
- Roughly chop the tops then place in a food processor with pistachios, parsley, garlic and lemon and process until very finely chopped.
- With the motor running slowly pour in the oil.
- Serve.
Tweaks
- Add a spoonful of capers for an added flavour burst.
- To store you can transfer it to a container, smooth the top over and enough oil to cover the top and refrigerate for up to four days.
