Jul 282010
Serves 2 cups. Prep time of 20 minutes.
Ingredients
1 cup herb stems (parsley, basil, cilantro, etc)
1 cup fresh herbs (leaves)
4 large carrots (tops, peels and all)
1 clove garlic
½ cup pine nuts or cashews
⅓ cup olive oil
½ cup parmesan cheese (optional)
¼ teaspoon salt and pepper
½ lemon juiced
Method
Blend the herb stems, fresh herb leaves, garlic, nuts, olive oil, and cheese (if using) together in a blender.
Season with salt and pepper.
This pesto can be used as a sauce for pasta, spread on sandwiches, or used as a dip. It can be kept for 3-4 days in a sealed container in the fridge.
Author
Ellie McSheedy
Belgrave