CARROT TOP PESTO
1 bunch of carrot greens (stems removed)
100-150 ml extra virgin olive oil
1 garlic clove
100-80 g almonds
2 tbsp sesame seeds
sea salt/pepper to taste
roast nuts and seeds on the dry skillet for about 5 to minutes.
in a food processor process nuts and seeds; add the cut carrot leaves, oil, garlic, salt, pepper and process until finely minced. taste and adjust the seasoning. put into a jar and refrigerate up to 2 days.