This easy, vegan, GF and unusual recipe is rich in good fats and Vitamins A, B6, C, Folate, Manganese and Potassium.
This recipe takes less than 5 minutes to make and can be stored in glass jars in the fridge for up to 3 days.
Use the pesto and bake it with white fish, chicken or mix it in butter beans (from a tin) for quick and delicious meals. I have also use it in my Pesto Potatoes Recipe (see other recipes).
- Carrot tops from a bunch of carrots ( ideally organic)
- 2 cloves of garlic
- 2 tbs wholegrain mustard
- ½ tbs horseradish
- juice of one lemon or 3 tbs apple cider vinegar
- handful of walnuts (works with any other nuts apart from peanuts)
- 1 tbs filtered water
- 2 tbs olive oil
- Salt and pepper to taste
Chop up the carrot tops and add them to a blender (I used my Nutri Bullet) with the rest of the ingredients and roughly blend. That’s it – enjoy!