ingredients
Carrot tops from 1 bunch of carrots (washed, tough stems removed)
Handful or fresh parsley chopped
50g walnuts
50g Parmesan (or vegetarian hard cheese)
75ml Borderfields Garlic Infused Cold Pressed Rapeseed Oil
Pinch of sea salt & black pepper
method
- Place the carrot tops, walnuts, Parmesan in a blender and Pulse until roughly chopped.
- With the motor running, slowly drizzle in Borderfields Garlic Oil until you reach a smooth, spoonable consistency.
- Taste and season with salt and pepper.
