Carrot Top Pesto (Vegan)
Using an ingredient that is usually thrown away, this vegan pesto uses the carrot tops in substitution for either a Basil or Parsley based pesto. The carrot tops can be a little bitter and blanching them in boiling water for a few seconds will help.
70g Carrot Tops
50g Shelled Walnuts
30 - 50g Olive Oil
2 Tbsp Nutritional Yeast
½ Lemon Juice
½ tsp Salt
Wash and dry the carrot tops. If blanching, plunge the carrot tops into a pot of boiling water for a few seconds, then into cold water and then dry.
Roughly chop the carrot tops and add them to a food processor bowl.
Add the olive oil and blitz for a minute.
Add the lemon juice, walnuts and nutritional yeast and blitz for another minute until finely chopped.
If a thinner consistency is required, add a little oil and continue to pulse until achieved.
Add salt or more lemon to taste.
Use as per any other pesto.