Any Green Pesto
In summer, at least twice a week, we have "Stuff on Bread" night. It really is that simple - we rummage around the cupboards or the garden and see what is available. Some veg get roasted or grilled, there may be a bit of leftover meat or egg mayonnaise from earlier in the week, and there is almost always cheese. If we are low on toppings, out comes the food processor and some form of pesto is added to the mix.
I've used carrot tops in the recipe below, but really you are only limited by what is in your fridge, garden or hedgerow here. We use this same recipe with ground elder, nettles (don't forget to blanch them first), spinach, rocket, chard, young kale leaves, beetroot greens and wild garlic. Sometimes we leave out the cheese, if you leave a bit of water on the greens from washing or blanching them, the liquid and oil will emulsify nicely to form a creamy base.
Carrot Top (or any Green) Pesto:
A big pile of carrot tops (from a bunch of carrots, this is usually around 200g)
2 cloves garlic
1/3 cup (50g) nuts - I like walnuts
1/2 cup (60g) parmesan
1/3 cup (80ml) extra virgin olive oil
Using a food processor, chop the nuts until they start to stick together. Coarsely chop the garlic, carrot tops and cheese and add them in. Blend until finely chopped and start adding olive oil to form a paste. Salt to taste.
Mix into whole wheat pasta with sautéed courgette (zucchini), red onions and pecans with oregano sprinkled on top.