Carrot Top Pistou

Carrot Top Pistou

Ingredients:

50gm sunflower seeds
1 cup carrot tops, young green leaves only
½ cup Italian parsley leaf
3 spring onion, chopped
1 small lemon, zested and juiced
2 garlic cloves, peeled
1 cup olive oil
Salt and pepper

Method:

Toast the sunflower seeds in a pan till golden.
Place in a mortar and pestle, crush them up till crumbly, transfer to a small mixing bowl.
Add to the mortar and pestle the garlic and a small pinch of salt. Pound up the garlic till it’s a paste, now add the spring onion and pound it up also.
Add the parsley leaves and pound up, by this stage you need to add the ½ the olive oil and the zest.
Once all evenly pounded, add the paste to the sunflower seeds.
Add the finely chopped carrot tops and the lemon juice.
At this stage you can choose to add the remaining olive oil or not. Don’t add it if you want to eat it as a condiment with the fish, add it if you would rather it become a dressing for the salad.

Photo: No 7 Balmac