Carrot Top & Ackee Pesto
Carrot greens have a spicy bite to them, the ackees mellow that out and add to the creaminess of this pesto.
Ingredients
- 2 cups Thoroughly washed & Roughly chopped carrot greens (yield from about 1lb of carrots)
- 3 cloves Garlic
- 1/3 cup Sunflower seeds
- 1 cup Parboiled Ackee
- Juice of 1/2 a lemon
- Salt and pepper to taste
Instructions
- Blend all ingredients together in food processor till smooth.
- Add a bit more lemon juice or a bit of water if a thinner consistency is desired.
- Spread into serving or storing container and store with plastic pressed against the surface of the pesto until ready to use.
Notes
Tip:
You can substitute any seed or nut you like. You could also use white beans or chickpeas instead
Keep covered, the mixture will oxidize quickly when exposed to air
