Who doesn’t love a fresh garden pesto! Here we have a classic basil pesto and a pesto made from carrot tops and spring onions. Using the carrot tops uses the whole vegetable and ensures there is no waste. We like to use the carrot top pesto as a salad dressing, hence the runnier consistency. We love pesto with pasta, salads, sandwiches and on fresh sourdough.
Ingredients for Basil Pesto
1/3 cup toasted pine nuts
2 cups basil – firmly packed
1/2 cup spinach – firmly packed
2 tbs lemon juice
2 garlic cloves
1 tsp salt
1 tsp pepper
1/3 cup grated parmesan
1/4 cup olive oil
Water – a little to help blend together if required
Ingredients for Carrot top and Spring Onion Pesto
2 cups of leafy green carrot tops – lightly packed
1/4 cup spring onion – lightly packed
2 tbs lemon juice
1/2 cup water – or as needed for consistency
2 garlic cloves
1 tsp salt
1 tsp pepper
1/2 cup toasted walnuts
1/4 cup grated parmesan
3 tbs olive oil
Method
Preheat oven to 180 degrees. Toast nuts on a tray for 5-7 minutes or until lightly golden.
Add all ingredients to a food processor or high-speed blender. Blend until smooth and your desired consistency.
Storing
We use our pesto immediately or freeze it into cubes so we can enjoy it all year round!
