Carrot Top Pesto
6 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g Carrot tops
- 10 g Fresh basil
- 30 g Pine nuts
- 20 g Parmesan (grated)
- 60 ml Olive oil (extra virgin)
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
Method
- Add 100 g Carrot tops, 10 g Fresh basil, 20 g Parmesan, 30 g Pine nuts, 1 pinch Sea salt and 1 pinch Black pepper to a food processor.
- Blitz everything together. Continue blitzing while adding 60 ml Olive oil until you reach your desired consistency.