Carrot Top Pesto

 

Carrot Top Pesto

We have likely all tasted pesto, typically made with basil, pine nuts and parmesan cheese. In fact, any greens, nuts or seeds (or even leave them out) can be used to re-create this favorite versatile dish. Great on pizza instead of tomato sauce or on pasta and sandwiches too. Have your child show you how!
Prep Time10 mins
Servings: 1 cup

Ingredients

Ingredients

  • 2 Tbsp of almonds
  • 1 clove garlic
  • juice and zest of ½ orange
  • 2 Tbsp of parmesan
  • 2 cups carrot fonds can also blend with other greens or herbs
  • 2-3 Tbsp olive oil
  • salt and pepper

Instructions

Directions:

  • Toast the almonds in a dry pan and watch them carefully as they can catch and burn in seconds. Toasting the nuts gives them so much more flavor.
  • Chop the carrot fronds (and any other herbs) and toss into a food processor and the almonds.
  • Mince the garlic and add to the processor with the juice and grated zest of half an orange.
  • Give it a whiz and then add the parmesan and start to drizzle in the oil until you get the consistency you prefer. More olive oil may be needed.
  • Season to taste with salt and pepper.
  • Serve pesto on some crackers for the children to taste