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Carrot top and lemon pesto
Makes 300g jar
Easy
Prep:
Cook:
This recipe was submitted by a Good Food member and has not been tested by our team.
Skip to ingredients
Units:
- 50g pine nuts
- 2 handfuls basil
- 2 handfuls carrot tops
- 1 tbsp capers
- 75ml good quality olive oil
- 50g grated Parmesan cheese
- 1 garlic clovefinely chopped
- juice of 1 lemon
- salt and pepperto taste
Method
step 1
Toast the pine nuts in a dry pan until slightly golden. Shaking the pan as you go.
step 2
Add the pine nuts and remaining ingredients into a food processor and blend until smooth.
step 3
Season to taste with salt and pepper and add extra lemon , parmesan or oil until you are happy with the flavours and texture.
step 4
Can be kept in the fridge for up to 3 days.
