CARROT LEAF PESTO
Having a nut allergy has always kept me away from eating pesto and I’ve never been interested in even considering it as an option on any menu, let alone making it myself… However, I just recently found out that pesto can be made with any herby leaf and seed combo, and there are many variations of the classic pesto recipe! So I dabbled in making my own, and boy-oh-boy, was it a game changer!
- 1 bunch carrot tops (just the green leaves)
- ½ cup basil
- juice of ½ lemon
- 4 Tbsp olive oil
- 1 cup cheddar cheese / vegan substitute (preferably a hard cheese) / parmesan
- 1 cup sunflower seeds
- 1 garlic cloves
- 1 tsp salt
Place all of the ingredients in a large bowl. Using a hand blender, mix the ingredients until well blended. Taste to add more salt. If it is too thick for your licking, add a bit more olive oil.
There should still be a slight crunch from the seeds – so don’t blend too finely.
Enjoy in a pasta, or and a sandwich or even just as a dip with fresh carrots and cucumber!
– Bushrah, one of those who harvest
Thank you for your time.
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