Mmm… Carrot Tops.
They simply seem to pretty and nutritious to disregard or throw away.
I mean yes of course, you could easily boil them down in a stew or soup, but where is the Fun in that.
I had something different in mind.
For they have a special something about them, the vibrant green is so appealing to eye.
This is were I started to research, and found a few pesto carrot top recipes, but these made the use of dairy. As I had previously made Garlic Vegan Hummus using Cashew Nuts, the solution was staring right at me.
Voila, Diary Free Carrot Top Pesto was created.
35ml Olive Oil
2 Garlic Cloves
3 cups Carrot Tops (1 bunch)
1+ ½ cup Cashew Nuts
2 cups boiling Water for soaking
Salt & Pepper
Any fresh herbs you desire (Mint & Fennel)
Chopping Board | Knife | Blender (sub: Food Processor) | small Bowl | Saucepan
Cooking Time: 7 Minutes Preparation Time: 10 Minutes
Quick soak method:
Start by placing Cashew in a small saucepan and add Water. Bring to boil and allow to boil for a further 5 -7 minutes. Remove from heat and allow to stand for 10 – 15 minutes.
- Finely slice washed carrot tops and place them into your Blender (sub: Food Processor). Peel the garlic gloves and slices them into smaller chunks allow them to stand for 5 minutes (to activate & allow further formation of allicin maximises health benefits).
- Add all your desired fresh herbs ( I used a pinch of Mint & Fennel for this recipe) to your blender.
- Once Cashew Nuts have soaked for 10 – 15 minutes remove water and add to the blender jug along with the 35 ml of Olive Oil (if opted for the use of salt and pepper sprinkle in).
- Blend all until well incorporated consistency is achieved, (you might be required to use your blenders tamper).
Consume within 1 week.