Crushed carrot and walnut, carrot top pesto

Carrot tops are a good indicator of how fresh the vegetables are. Deep verdant fronds also taste great and are too good to compost. They make a wonderful pesto – coriander and tops taking the place of basil and walnuts adding a deeper dimension than walnuts. When you peel vegetables, don’t throw the peelings out. Dry in a low oven and make into powders. Add them to stews or over roasted vegetables to intensify the flavours.

Crushed carrot and walnut, carrot top pesto, smoked paprika and sour cream

For the crushed carrot and walnut:

1 bunch carrots tops intact
75g walnuts
1 onion
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons Broighter gold rapeseed oil
150g sour cream
1 teaspoon smoked paprika

• Scrub the carrots and peel onto sheets of parchment paper.
• Peel and finely slice the onion and mix into the carrot peeling. Spread out well.
• Set oven to 100oc. Cook until crisp – about 2 hours.
• Cool and grind in a food processor or coffee grinder.
• Toast the walnuts and chop finely, mix in.
• Toss the carrots in oil, season with salt and roast until soft.
• Mix the Dijon and mustard and brush over the carrots.
• Roll in the carrot walnut mixture.

For the carrot top pesto:

100g carrot tops, washed and trimmed
1 clove garlic
Juice and zest 1 lemon
Handful chopped coriander
50g toasted walnuts
75ml Broighter gold rapeseed oil
Salt and pepper

• Blend together and season.

150g sour cream
1 teaspoon smoked paprika

• Mix together and season with salt.
• Spoon the pesto over the carrots and drizzle over the sour cream.
• Garnish with more carrot tops.

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