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Carrot Top Pesto

Carrot Top Pesto
Preparation time:
15 minutes
Cooking time:
5 minutes
Serves:
4

If you’re lucky enough to have access to a farmer’s market, you’ll see lovely bunches of fresh whole carrots (including the delicious tops), and now more and more supermarkets are starting to sell them. This also gives you more for your money, as the tops are delicious in salads, pastas and spread on top of warm bread. Here is a simple recipe for a pesto that is a great condiment in any kitchen.

  • Ingredients

    • 1 peeled clove garlic
    • ½ a freshly-squeezed lemon and rind
    • Carrot tops from 1 large bunch of carrots (remove the thick stalks and chop them separately)
    • small bunch of fresh mint leaves or basil leaves
    • 4 scallions (spring onions)
    • 2oz of nuts
    • 3tbsp rapeseed oil
  • Method

    • Blanch the carrot tops and stems. Bring a pot of salted water to a boil. Have a bowl with ice cubes and cold water in it ready. Once boiling, add the carrot tops and chopped stems to the pot. Cook for 3 minutes or until bright green and tender. Remove from the pot, drain the hot water, and add the carrot tops and stems to the ice cube bowl to stop the cooking process.
    • Remove the carrot tops and stems from the cold water, squeeze out any excess liquid, and spread them on a chopping board to dry slightly.
    • Add all of the remaining ingredients (except the oil) into your Kenwood food processor. Blend into a chunky paste. Add the rapeseed oil a little at a time until all is combined. Season to taste with salt, pepper
    • Store the pesto in the fridge in an upcycled jar.

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