Carrot-top pesto

Name: Carrot-top pesto
Ingredients: Freshly ground black pepper; 2 tablespoons olive oil; 1 clove garlic, chopped; ½ teaspoon salt; Grated zest and juice of ½ lemon; ¼ cup (30 g) chopped walnuts; 1 bunch carrot tops

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

I like this pesto-type dollop to be quite lemony, the better to brighten long-cooked dishes, but if you’re not as big a lemon fan, add the juice and zest a little at a time, tasting as you go.

Ingredients

1 bunch carrot tops
¼ cup (30 g) chopped walnuts

Sauce
Vegan
Gluten-free

Method

Morning or Evening

Wash the carrot tops and spin them dry. Chop them and put in a mini food processor with the walnuts, garlic, oil, lemon zest and juice, salt, and a few grindings of pepper. Pulse until finely chopped and combined, scraping the side of the bowl as needed. Transfer to a container, and cover and refrigerate if doing this in the morning. Let