Recipe: Carrot Top & Kale Pesto
The thing about our veg boxes and the way we plan them is that they are as close to zero waste as possible! By having people sign up for the season it allows us to know what to grow, and not have much waste. We reduce packaging to a minimum where we can, we deliver in recycled old crates and anything that isn’t quite right for the boxes goes into our stomach’s or into our chickens who produce waste for the compost heaps or beautiful eggs.
Here’s a goegeous quick recipe for not wasting the beautiful lushes greens on the top of carrots. You will be surprised just how tasty they are!
- Carrot Tops (Around 40g)
- Fresh Kale (Around 80g)
- 1 large garlic clove
- 60g roasted unsalted cashews
- 1/2 teaspoon sea salt
- Black pepper to taste
- 120ml Extra Virgin Olive Oil
- Parmesan (Optional, to taste)
1.) First get your carrot tops ready by removing any yellow or dying bits of them, discard any tough looking stems, and give them all a good wash to remove any soil.
2.) Chop up your kale into pieces so it’s easy to fit in a blender / food processor and pop it in with everything else except the olive oil.
3.) Pulse the food processor a few times first.
4.) Then run the food processor whilst slowly and continuosly pouring in the olive oil, making sure to stop and scrape in the sides with a spatula if begins to stick.
5.) Lightly add any black pepper or parmesan to suit your taste.
6.) Pop in an airtight container or a sterilised jar and keep it in the fridge. Enjoy!