MAKES: 1 medium jar

TOTAL TIME: 10 minutes

SEASON: Summer to Winter (carrots are harvested all year round in the UK)
⠀
INGREDIENTS:⠀

2 cups carrot tops, chopped (from about 8 medium carrots)⠀

1/2 cup pine nuts (or other nuts like walnuts or cashews)⠀

2 garlic cloves⠀

1/2 cup quality extra virgin olive oil⠀

1/2 cup grated parmesan cheese (or 1 cup nutritional yeast if making a dairy-free version)⠀

Salt and pepper⠀
⠀
INSTRUCTIONS:⠀

1. To blanch the carrot tops: wash them thoroughly and remove thick stem pieces. Bring a pot of water to the boil. Add the carrot tops to the pot and cook for about 3 minutes or until bright green and tender. Immediately remove from the pot and rinse under cold water to stop the cooking process.⠀

2. Drain the carrot tops, wring out excess liquid, and add to a food processor. ⠀

3. Add the pine nuts, oil, and rest of the ingredients to the processor and pulse to your preferred consistency, adding more oil if necessary.