Carrot-Top Pesto Bruschetta
Ingredients
400 g of leafy carrots, tops only
50 g of cashew nuts or blanched almonds
4 tbsp of olive oil, plus extra for drizzling (optional)
2 tbsp of parmesan (or vegetarian italian hard cheese if required), grated (optional)
4 slices of of sourdough bread, toasted
1 garlic clove, halved
4 servings
Calories~413 kcal
Protein~11 g
Carbs~39 g
Fat~24 g
Fiber~6 g
Sugar~3 g
Total recipe
Calories~1,650 kcal
Protein~45 g
Carbs~155 g
Fat~95 g
Fiber~25 g
Sugar~12 g
Method
Step 1
Give the carrot tops a good rinse then put them into a food processor along with the nuts, olive oil, parmesan (if using) and a good pinch of salt and pepper. Pulse together until combined but still textured – a little crunch is nice.
Step 2
Gently rub the toasted sourdough with the cut sides of the garlic – a light touch is key for a subtle flavour. Cut into bite-sized pieces and top each with a spoonful of the pesto. Drizzle with a little more oil, if you like, and serve. The pesto will keep well in an airtight container in the fridge for up to 2 weeks.
