Carrot Top Pesto
Prep Time
10 mins
 
Author: Louise-Claire Cayzer
Ingredients
  • 1 HUGE carrot top. Or 3-4 normal size carrot tops.
  • Small handful basil and/or parsley
  • Small handful nuts (I used cashew.. but you could use pinenuts, almonds or walnuts)
  • 1 Tbs nutritional yeast ( this gives a creamy, parmesan flavour.. I prefer it to parm in the way it creates pesto! Vegan win!!)
  • salt
  • Extra Virgin Olive Oil- 3 -4 Tbs.. or more depending on taste
Instructions
  1. Pop the nuts and all ingredients except the herbs and oil into a food processor & pulse until the nuts are pulverised.
  2. Add the herbs
  3. Pulse until the herbs are pesto-like.. you can still see the herb flecks, and with a little chunk of nuts.
  4. Taste & add salt if needed.
Recipe Notes

This keeps for a week or 2 in the fridge. Add a layer of olive oil to cover the top of the pesto, this is a natural preservative..keeps bacteria out & the pesto fresh!