Borlotti bean stew with carrot top pesto - Food & Drink Wales

Ingredients

• 2 tbsp olive oil
• 2 garlic cloves, crushed in their skins
• 1 sprig rosemary
• 1 bay leaf
• 2 carrots with tops (carrots finely diced, tops to be kept for the pesto)
• 200g tomatoes, cut into 1-2 cm pieces (or 200g of tinned tomatoes in winter)
• 1 tbsp vinegar (red wine, cider or other)
• 240g cooked borlotti beans, plus the cooking liquid (alternatively, any cooked or canned beans will work)
• 25g carrot tops, well cleaned, finely chopped, plus extra to garnish
• 25g basil, parsley or oregano
• 1 small garlic clove, finely chopped
• 1 tbsp pine nuts or breadcrumbs toasted
• 1 tbsp grated parmesan or nutritional yeast
• 110ml extra virgin olive oil
• Bread to serve, optional
• To serve: breadcrumbs, lemon zest, chopped herbs, olive oil