Elsewhere:
During my first visit in Ardèche, I was mindblown to discover (from Sam and Aurélie) that you could use carrot, radish (or many different kinds of veggies) tops to make a wonderful pesto. I will always remember Sam cutting carrot tops in record time with his special pesto knife!
Ingredients
- Carrot or radish tops
- A small handful of pine kernel (or any kind of seed or nut)
- 1–2 cloves of garlic
- Olive oil
- Salt
- Black pepper
- Parmesan (or other hard cheese) optional
- Lemon juice optional
- Dried chili or tomato optional
Instructions
- Simple, just blend everything (or do it by hand the manual way).
- If you want to save this pesto for later, it can be stored up to two weeks in the fridge (with enough olive oil on top).
Notes
- If using nuts, you can pre-roast them.
Adapted from this original recipe