Ingredients

Roughly chopped smaller stems from the top of a carrot bunch or carrots still in the garden – up to 10 leaves

5 leaves kale off the stalk, finely chopped (use stalks to make sauerkraut)

Small handful basil leaves, or try parsley or chervil for a different flavour

40g nuts of your choice – fresh UK walnuts or cobnuts are our favourite local choice

20g Parmesan/grano padano/pecorino or Nutritional Yeast flakes for a vegan alternative

1 clove of garlic

Pepper

Salt

100ml your preferred oil – olive or rapeseed

Juice of half a lemon

Introduction

At the skip garden we grow kale and carrots for much of the year. This recipe is a lovely way for us to showcase our produce without wasting a thing. Carrot tops can be thinned out without having to affect the growth of the root below the soil so we can use the whole plant in different ways at different times.

Method

Kale and carrot tops can be quite gritty and fibrous, so we thoroughly clean and chop them before putting them in a blender, discarding anything too stalky. If the kale is young and tender we use it raw, but if it’s mature and the leaves are more robust we may dip it in boiling water for a minute or two. In a blender or large mortar and pestle, blend or grind all ingredients except oil and lemon together. And a large pinch of salt and pepper.

Slowly add the oil until you achieve desired spreadable pesto consistency. Be careful not to blend too much after adding oil to prevent it turning into a paste.

Finish by adjusting seasoning to taste and adding the lemon juice.

Global Generation’s Skip Garden

Celebrates local
Celebrates local
Has a low carbon footprint
Has a low carbon footprint
Wastes no food
Wastes no food