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Carrot-Top Pesto Bruschetta

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

6 total
  • 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

2 steps

  1. 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.

  2. 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.