Carrot top pesto
This recipe comes from box scheme member Amy Pearce, who recommends making it while the carrot leaves are still nice and fresh. It can then be stored covered in the fridge for a few days. She makes...
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Measuring spoon
- Skillet
- Grater
Ingredients
- Carrot leaves, roughly chopped, hard stalks removed
- A few basil leaves (optional)
- 3 tbs toasted pine nuts
- 1 clove of garlic (or more if you like)
- 1 tbs nutritional yeast flakes (or small handful of grated Parmesan)
- Big glug of olive oil
- Salt
- pepper
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