Adapted from a recipe by our fellow blogger Charles at FiveEuroFood
Carrot Greens & Coriander Pesto
This is simply a great way to use the tops of your carrots. We both enjoyed this even more than our homemade Bail Pesto – perhaps its just good to have a change! Thanks for the inspiration Charles🙂
- 1 bunch carrot greens
- 1 bunch coriander
- ½ cup olive oil
- 1-2 garlic cloves
- ½ cup parmesan cheese
- 1 cup pine nuts (or walnuts)
- 1 tbsp lemon or lime juice
- salt & pepper to taste
Blanch carrot greens in boiling water for 1 minute. Remove. Cool and then squeeze as much water out as you can.
Then add carrot tops to food processor and add: coriander, and other ingredients reserving about ½ the oil. Keep mixing and tasting and add more oil as necessary, you may use more or less than 1/2 cup depending on the size of your green bunches. Carrot greens can taste slightly bitter, so add more nuts or cheese to compensate. Finally add squeeze of lemon or lime juice and salt/pepper to taste…
Blend again then spoon into a glass jar and cover with olive oil to keep fresh.