Pesto is quick and easy to make with lots of different possibilities for ingredients and flavours.
No basil? No problem. Swap to kale, rocket, watercress – even carrot tops!
No pine nuts? Use cashews, walnuts, hazels, or pumpkin seeds.
The leafy green tops of these carrots were in good shape, so I whizzed them up with nuts, oil and garlic into a delicious pesto packed with fibre, magnesium, zinc, B-vitamins and beta carotene.
There’s no parmesan in this recipe simply because I didn’t have any to hand; include it if you want to, or not, the choice is yours. The recipe works absolutely fine without it.
Carrot tops – washed and roughly chopped. I used all the greens on this bunch.
Generous handful of cashew nuts
1-2 cloves of garlic (depending how garlic-breathy you want to be afterwards)
3 tablespoons olive oil
Place all the ingredients in a mini-chopper or blender and whizz until smooth.
Store any leftovers in a glass jar in the fridge for 3-4 days.
My favourite way to eat pesto is as a topping on goats cheese on toast. The sharp saltiness of the melted cheese sits well with the pesto flavours.
What’s your pesto preference?
Are you parmesan yay or nay?