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Cashew and Carrot Greens Pesto

A bread board with slices of whole grain bread, lettuce leaves and a bowl of cashew and carrot top pesto beside an open sandwich

This is the first year we’re successfully growing our own carrots. We built a trough out of pallets and fitted a mini polytunnel over the top of it. I planted 2 whole packets of seeds…all of them! Because we hadn’t had any significant success in the past, I didn’t expect them to take so easily. Maybe the protection from the tunnel is one of the reasons we now have hundreds of little carrots seedlings. As we have so many seedlings, it’s now necessary to thin them out to allow space for the carrots to develop into big healthy carrots. Overcrowding can lead to rot and disease. This made me wonder what do other people do with thinned carrot seedlings? Some people re-plant, but we’re out of space (for now). So, micro-greens and sprouts are very nutritious and carrot tops are quite tasty, as is cashew and carrot greens pesto.

Cashew And Carrot Greens Pesto

Ingredients:

  • One stuffed cup of thinned carrot seedling greens (approx 80g)
  • 2 grated carrots
  • 1/2 cup toasted cashews
  • 2 tablespoons plant-based parmesan
  • 1 clove minced garlic
  • zest and juice one lemon
  • 1/4 cup olive oil
  • 1/4 cup water
  • season to taste

Method:

Thoroughly wash thinned carrot greens or use carrot tops

Toast cashews

Grate carrot

Put all ingredients into a food processor, blend and season to taste

Tasty served with Freekeh 3 seed bread or your favourite cracker you could also use your thinned carrot greens in this recipe for salsa verde

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