Recipe developed by eco-chef Tom Hunt
I’m a lover of legumes for all the nutrients they provide to us and the soil. Cooking your own beans, pulses or grains from scratch is one of the easiest, rewarding, cost effective, and nutritious things that you can do for yourself and for your diet. I soak and batch-cook several varieties on a lazy Sunday, creating a fridge full of ready-to-go ingredients that can be converted into meals in minutes.
Carrot top pesto boosts the flavour of this recipe whilst saving waste. Keep carrot tops fresh by removing them from the bunch of carrots and storing them upright in a jar of water like a bunch of flowers, or, in the fridge sealed in a container or wrapped in a plastic bag with a piece of paper or a cloth to absorb excess moisture.