1 bunch carrot greens
1 cup olive oil
2 tbs almonds
2 garlic cloves
75g parmesan (optional – substitute with an additional tbs nuts)
If you buy your carrots from a farmers market or an organic supermarket you might get your carrots including the greens. Yesterday, I just couldn’t resist these beauties:
The greens looked so perfect that it seemed like a terrible waste just throwing these away which sent me googling for recipes. The one thing that everyone seemed to recommend was pesto and that’s definitely something that I don’t need to be told twice to make. Yum!
Chop up the greens and the garlic finely and put them into a blender, slowly add the olive oil until the right consistency is reached. Finely grate the parmesan and all right at the end with salt and pepper.
Keep refrigerated and covered with olive oil and it’ll keep for 2+ weeks.