Carrot Top & Ackee Pesto

Chantal

5 from 1 vote

Carrot greens have a spicy bite to them, the ackees mellow that out and add to the creaminess of this pesto.

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Prep Time 10

Servings: 14 servings

Course: Appetizer

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

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.

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