In this Zero Waste video, I’m showing you how to make a pesto using the green carrot tops. Swap the traditional basil for carrot tops and turn what is normally binned into a lovely pesto – to be added to pasta or spread on bread with a bit of mozzarella on top. So yummy and so good for the planet!
This Zero Waste recipe was created together with Auchan, in order to inspire people to cook less wastefully.
greens from 1 bunch of organic carrots
1 garlic clove, crushed
60g parmesan
60g cashew nuts
80ml olive oil
a bit of lemon juice
salt
Makes 1 jar of pesto
Put the carrot greens in a food processor with the garlic, parmesan, cashews and olive oil.
Blitz to a pesto, adding some water to make it more liquid, then adjust the seasoning with lemon juice and salt.
Put in a little jar and keep in the fridge for up to a week.
Serve with pasta, with a tomato and mozzarella salad, spread it on toast or stir a spoonful through a bowl of soup.
