Carrot Top Pesto from Life's Too Short to Stuff a Mushroom by Prue Leith
This is perfect to use in the Tear-and-Share Star Bread.
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Ingredients
- leafy tops from a bunch of carrots, larger stems discarded, chopped
- a small handful of basil leaves
- 2 garlic cloves, peeled
- 150 ml/5 fl oz/scant ⅔ cup extra-virgin olive oil
- 50 g/1¾ oz/generous ⅓ cup hazelnuts
- 50 g/1¾ oz Parmesan, grated
- salt
- black pepper
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