We love this recipe, not only for its simplicity and deliciousness but also because it utilises the whole vegetable. Meaning zero waste! A win-win in our book. Making pesto is not an exact science, thus feel free to change it up to suit whatever you have on hand. The results will ALWAYS be delicious! Unless you royally stuff it up of course. In which case, we can't help you. If you are feeling extra adventurous, why not try making your own labneh. Simply drain Greek-style yoghurt in a muslin-lined sieve overnight in the fridge.
Side dish | 15 mins prep | 30 mins cook
1 bunch dutch carrots, washed well, trim tops & reserve for pesto
1 tbs olive oil
Pinch of salt
40g slithered almonds, toasted golden brown
1 garlic clove, crushed
1 bunch reserved carrot tops, roughly chopped
1/4 bunch parsley, roughly chopped
1/4 bunch basil, leaves only
1 small lemon, zest only
1/2-1 cup olive oil, or enough to emulsify
Pinch of salt
A squeeze of lemon juice
Pepper to taste
Step 1. Pre-heat oven to 180C (fan-forced).
Step 2. Place washed carrots into a roasting tray, drizzle with olive oil, season with salt, and roast for 20-30 minutes or until tender and starting to caramelise. Remove from pan and let cool to room temperature.
Step 3. Prior to making your pesto, make sure your carrot tops, parsley, and basil are thoroughly washed and dried.
Step 4. Place toasted almonds, crushed garlic, and parmesan into a food processor. Process until a coarse crumb is visible.
Step 5. Next, add the carrot tops, parsley, basil, and zest of a lemon. Process until finely chopped. With the motor running, gradually pour in the olive oil until well combined.
Step 6. Place labneh in a small bowl, along with the salt and squeeze of lemon juice. Whisk until smooth and creamy. Adjust seasoning if necessary.
Step 7. To serve, spoon labneh onto the base of a plate, top with carrots and a few tablespoons of the pesto (see notes for storage). Season with pepper and a touch more salt.
Pesto is highly seasonal, thus use whatever greenery you have on hand - think beetroot leaves, kale, spinach, broad beans, peas etc.
Store: Leftovers can be stored in an airtight container for 1 week or in the freezer for up to 3 months.
Vegans! Substitute with vegan parmesan or cashew nuts with a touch of nutritional yeast. Swap out the labneh for a soft cashew cheese or why not try making your own vegan labneh from coconut yoghurt - just follow the same process for homemade labneh above using a tub of natural co-yo.