When on a journey (and for that matter at any other time), I tend to think about food and obsessively plan things to cook. When in the car with Ed a typical conversation will go something like this…
Me: I think I’ll make some carrot top pesto with those carrots in the fridge, and serve with roasted carrots.
Ed: Sounds delicious
We’ll then start chatting about something else unrelated, but all the time I’ll be mulling over the dish and without warning I’ll switch back to food and the previous conversation.
Me: You know what would be really great? Adding some roasted halloumi.
Ed: Even better.
And then we switch back to whatever we were talking about before
These carrots were insanely good – originally made one evening with a selection of rainbow carrots; purple, orange and golden. I recreated it a few days later for lunch, and to use up the remains of the halloumi, but without the pretty purple carrot. It is a vegetable based dish at its best – simple and easy to prepare, but delicious and flavour packed.
Carrots tops are delicious and sadly rarely available in the supermarket, I usually make a big batch of pesto with them, which can then be frozen (I pack it into manageable portions in silicone cup cake cakes before popping into the freezer). Wash the carrot tops well to remove the sand or grit, then spin in a salad spinner.
- 75 g carrot tops – about two large handfuls – washed well and spun in a salad spinner
- 150 ml good quality olive oil
- 2 cloves garlic
- 30 g pine nuts
- 40 g Parmesan
- Generous pinch salt
- Good grinding of peppe
Simply place all the ingredients into a blender of food processor and blitz until you have a pesto like paste. Adjust the seasoning to taste.
Use in place of regular pesto
Add the pesto and cubes of halloumi to roasted carrots 5 minutes before the end of cooking.
Add to dips, dressing and hummus
For more home made pesto inspiration
- Sarah’s cobnut pesto
- Nazima’s wild garlic and walnut pesto
- Katie’s lemon and mint pesto
- Jeanne’s radish greens pesto
To use up the remains of the block of halloumi try my crispy fried marinated halloumi.