Carrot-Top Pesto Bruschetta
By OcadoLife
Published on 08 June 2022
Healthy, budget-friendly and using ingredients that would otherwise be wasted, this Carrot-Top Pesto Bruschetta recipe from chef and sustainable eating expert Liam Barker turns the leafy tops from a bunch of carrots into a deliciously fresh-tasting pesto. The recipe is also great for using up slightly stale bread – and it works with other greens that are usually discarded, such as the stalks of soft herbs or kale.Time and servings
17 minsTotal time
4Servings
15 minsPrep time
2 minsCooking time
Ingredients
- 400 g of leafy carrots, tops only
- 50 g of cashew nuts or blanched almonds
- 4 tbsp of olive oil, plus extra for drizzling (optional)
- 2 tbsp of parmesan (or vegetarian italian hard cheese if required), grated (optional)
- 4 slices of of sourdough bread, toasted
- 1 garlic clove, halved
Method
Step 1
Give the carrot tops a good rinse then put them into a food processor along with the nuts, olive oil, parmesan (if using) and a good pinch of salt and pepper. Pulse together until combined but still textured – a little crunch is nice.Step 2
Gently rub the toasted sourdough with the cut sides of the garlic – a light touch is key for a subtle flavour. Cut into bite-sized pieces and top each with a spoonful of the pesto. Drizzle with a little more oil, if you like, and serve. The pesto will keep well in an airtight container in the fridge for up to 2 weeks.