Carrot top pesto
Author: Micheline Andrews
- 1 bunch carrot tops (Thermomix approx 50g)
- 1 bunch curly leaf parsley (60g)
- ¼ cup pine nuts or mixed pine nuts & cashew nuts (30g)
- ¼ cup grated parmesan cheese (60g) (nutritional yeast can be used if dairy free)
- ¼ cup olive or macadamia oil (more if you like it smoother)
- 1 teaspoon Chicken Broth Salt
- Place all the ingredients(except the oil) in a food processor (or you can use a hand held stick mixer).
- Blitz until the nuts are fine and the ingredients are well combined.
- Add in the oil of choice and slowly blend through.
- Enjoy!
Recipe by Micheline Andrews at https://michelineandrews.com.au/carrot-greens-pesto-recipe/
3.5.3251