Don't waste those carrot tops! Not only are they full of flavour but full of nourishment too.
And this carrot top recipe (served cold as a dip or heated through with pasta as a pesto) is so so easy!
Take the feathery leaves from a bunch of carrots and blitz with 50g of any nut or breadcrumbs/left over stale bread, along with 25grams of vegan parmesan (see my vegan parmesan blog below), a clove of garlic, salt, pepper, and trickle in up to 100mls of olive oil whilde the processor blade is spinning until you get the consistency you like.
That's it!
See what #MusicMick thinks in #TasteCorner
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