Carrot Top Pesto

It was an exciting week here at Laurelbank Farm. We started supplying a local restaurant for the first time. And during the produce hangover I was chatting to Gemma Austin (the fancy chef!!) about the joys of carrot top pesto. I wasn’t convinced - it’s always been too stringy when I make it - but she knew it could be delicious and promised to send me a recipe - which she promptly did!

I had to adjust it because I only wanted to use things I could harvest from the farm today… and also I didn’t use pine nuts because I didn’t have any. It was delicious though. And I ate it dolloped over roasted carrots on a bed of seasoned yoghurt….

Gemma Austin’s carrot top pesto

50g carrot tops
30g chives
30g chervil
30g basil
30g spinach
30g rocket
20g pinenuts
grated parmesan
splash of sherry vinegar or lemon juice
salt and pepper
225g olive oil

Method:

Blend all the ingredients together until combine but still has a bite.

Jo’s mid-July alternative recipe (Adjusted to use only things we’re harvesting right now!)

Small bunches of:
- carrot tops (smaller leaves only)
- parsley
- basil
- nasturtium leaves
a few green scallion leaves
grated parmesan
splash of sherry vinegar
salt and pepper
plenty of olive oil

Method (as above):

Chop the herbs and scallions roughly. Blend everything together. I used a pestle and mortar. Taste and adjust the seasoning.

I served with roasted carrots piled on top of some seasoned yoghurt (just Greek yoghurt with salt and pepper added). Garnished with nasturtium petals for extra fanciness!