Carrot leaves or tops as they are called are edible but not much used by many people. I have used them in a few ways, and making pesto is one of those. This pesto is vegan and can be made with simple ingredients available at the instant. Make sure to remove the thick stems. Use the tender ones for better flavor. Freshly harvested carrots with the leaf may be available in some specialty markets or farmers' markets. I used the leaves when I picked a few carrots from my backyard veggie garden. They are good to top or dip pieces of bread, as well as with soups, or pasta.
Ingredients
Carrot leaves - 2 cups, loosely packed, rinsed
Almonds - 12
Salt -1/4 tsp
Garlic - 1
Whole black pepper - 1/4 tsp
Lemon juice - 1 tsp
Oil - 4 tbsp
Method
Add all the ingredients with 2 tbsp oil (reserve 2 tbsp) and chilli flakes to the blender or spice grinder and run for a couple of times.
Transfer to a bowl, add the reserved oil, chili flakes, mix and pesto is ready.
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