2-3 large handfuls of carrot tops
flesh of 1/2 a ripe avocado
juice of 1/2 a lemon
2 cloves garlic
a teeny tiny drizzle of olive or avocado oil (optional)
large handful of walnuts
salt and pepper to taste
– Wash carrot tops, remove any super tough stems, and place remaining stalks and leaves in a food processor
– Add avocado, lemon juice, garlic cloves and olive oil to the food processor and blend until well combined
– Add walnuts, salt and pepper and blend again until the nuts are well chopped and combined with the rest of the ingredients
Notes and serving suggestions:
Serve immediately on roasted carrots or store in the fridge for up to a day. Because of the lemon juice, the avocado will not brown too quickly.
Eat it on anything. It is thicker than your standard pesto and is great eaten with a spoon, on its own. It is also good on pasta (stir through immediately before serving so the heat of the pasta does not bother the avocado flavour), on roasted veggies, in a sandwich, with crackers.. Anything!
Ingredients are a guide only. You can use as many carrot tops as you like, and more or less avocado. If you have no avocado you can substitute with olive, avocado or pumpkin seed oil.
You can use a hand held blender too. Chop the garlic first to help it along its way. It will be tricky at first but work at it and eventually you will have a creamy pesto.