Last week, my lovely friend’s lovely husband gave me some lovely organic carrots from their lovely garden.
My youngest worried that the luscious green tops would go to waste. I had heard that they were inedible, but Googled just to check. I was glad I did, because it turns out that these green leaves are bitter, but definitely edible and packed full of all the goodness you’d expect from leafy greens.
Now that I knew we could eat them, I wondered what best to turn them into. I settled on a pesto. In this photo, you can see that the consistency is more that of a pâté than a pesto, so I added a little water (2-3 tablespoons) later and thinned it out. It tasted good either way.
Time: 15 mins Serves: 4
3/4 cup Hazelnuts
Tops of about 14 carrots
12 basil leaves, shredded
3 cloves garlic, minced
Juice of 1 lemon
1/2 cup of extra virgin olive oil
30g Mature Cheddar Cheese
Salt and Pepper to season
Toast the nuts in a dry frying pan until they colour slightly and release their aroma.
Remove the carrot leaves from the stalks. Discard stalks.
Puree nuts, garlic, lemon juice, carrot leaves and basil.
Add cheese and seasoning.
Add oil, a little at a time, and blend.
Note: A small red chilli, chopped and added with the garlic peps this recipe up slightly.