Love Food Hate Waste
Create a vibrant Carrot Pesto Orecchiette by blending herb stems and carrot tops into a flavourful herb oil.
Ingredients
- 750g carrots (tops an’ all)
- 15g basil
- 15g parsley
- 100ml herb/carrot top oil
- 150g pumpkin seeds
- 1 clove garlic
- 100g parmesan
- 1 lemon salt
- 250g dry orecchiette pasta (or any pasta you like)
- 250g butter
- w250g fillet of salmon
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