Carrot-top pesto

A recipe from cooking-ez.com

For 400 g, you will need:

• 1 50 g whole almonds
• 2 200 g turnip (or other vegetable) tops
• 3 1 lemon
• 4 3 g vitamin C (optional)
• 5 3 tablespoons olive oil
• 6 50 g Parmesan (Parmigiano Reggiano)
• 7 olive oil
• 8 salt
• 9 pepper
• Total weight: 475 grams

Times:

Preparation	Cooking	Start to finish
11 min.	5 min.	16 min.

Step by step recipe

1	Put 50 g whole almonds into a small frying pan on medium heat. Toast until just lightly coloured (stir round frequently). Leave to cool then chop coarsely.
2	Save 200 g turnip (or other vegetable) tops (carrot tops here). The weight is simply for guidance, so let's just say the tops from a normal bunch of carrots.
3	Wash the leaves, cut off the stalks , then drain and dry them in a tea towel or salad spinner.
4	Put the leaves in a high-sided container. Add the juice and zest of 1 lemon, 3 g vitamin C and 3 tablespoons olive oil.
5	Blend a first time.
6	Add 50 g Parmesan (Parmigiano Reggiano), the almonds, salt and pepper, then blend again. Add a little more olive oil while still blending (have someone to help if possible), until the mixture is smooth.
7	Your carrot-top pesto is ready.

Remarks

You can make different version of this recipe with whatever vegetable tops you have to hand (e.g. radish or turnip), or different nuts (e.g. hazelnuts). Let your imagination lead you.

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