This pesto is a delight. The combination of carrot tops and sunflower seeds works really well. Its the first pesto I made that does not require parmesan.

Note up front: The listed ingredients should only be a rough guide line. I just weighted everything to the gram just to have some idea the next time.

The amount of ingredients is not that much, so a bigger blender might struggle to deal with that. Use either a small blender or maybe double the ingredients.

Ingredients

• 50g carrot top (ca 2 bundles of carrots)
• 100g sun flower seeds
• 1 small clove of garlic
• 4g salt
• 75-150g olive oil

Instruction

Start by washing the carrot green. Afterward, cut into pieces. If you have a good blender, you can keep the thicker stems. Otherwise better remove them now. Blend all ingredients but the oil together. Once everything got chopped to small pieces, add the oil. The amount of oil depends on how you are going to use the pesto. For spaghetti I would suggest more oil. If you use it on bread or to fill things rather go with less.

I also like to keep a bit of texture in the pesto, so I did not blend it to a fine paste. Though if you prefer to, just blend it for longer.

Best served with fresh made pasta, as filling for tortellini or on top of toasted bread.

Next Time…

• reduce salt to 4g (updated recipe)
• try to add a teaspoon of lemon juice for some freshness