Recipe and words by Klara Risberg
CARROT TOP PESTO! Should be on your to do list this sunny week. Goes with exactly everything and is a perfect recipe to reduce waste!
100g carrot top leaves, stalks removed
50g flat leaf parsley, stalks removed
2 garlic cloves
100ml toasted pumpkin seeds
70g grated pecorino or parmesan
150-200ml olive oil
Juice and zest of one lemon
Start by blitzing the pumpkin seeds, add all ingredients to a food processor except the lemon juice and olive oil, mix until a smooth ish paste. Drizzle in the olive oil, finish with lemon juice, salt and pepper to taste. Keep it for a few days in the fridge in an airtight container. Taste before every use as you might need to pimp it with some more lemon/salt.