ROOT TO STEM
This recipe is really simple, quick and easy. keep tasting it while you are making it so
that you can perfectly tweak it to suit your taste.
1 garlic clove
2 tbsp lemon juice
1 tsp lemon zest
1 bunch of carrots – the green tops for pesto and carrots for dipping
1⁄2 bunch mint
2 tbsp sunflower seeds
3 tbsp olive oil
2 tbsp rapeseed oil
Maldon sea salt
Cracked black pepper
- Remove the carrot stems and put carrots to one side.
- Blitz the green stems with all the dry ingredients.
- Slowly add in the oil until it is the consistency you want or a rough paste.
- Season to taste and serve in a gorgeous bowl with the carrots.