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  • Writer's pictureSarah Campbell

Carrot top and Sorrel Pesto

One of our summer favourites, when the carrots are plumping up nicely in the garden and mounds of sorrel persist among the grasses beyond the beds. The lively zing of sorrel and lime balanced with the nutty flavour of the carrot leaves makes this spread perfect for the occassional hot summer day. Toss in pasta with diced and fried chorizo or enjoy dollops on freshly baked bread.

Gather a bunch of carrot tops (about 5), a couple of green onion leaves and a generous handful of sorrel leaves. Chop and chuck in a bowl along with 1/2 cup of parmesan,  1/2 cup of cashew nuts, rind and juice of a lime, 3 cloves of garlic, 1/2 teaspoon of salt, 1/3 cup of olive oil and a good grind or pepper.

Blend with a hand blender until smooth... and enjoy!

You can also freeze this pesto for a winter reminder of the dizzy days of summer.

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