Ingredients

• 150g carrot greens
• 1 clove garlic
• 50g leftover cheese (ideally Parmesan)
• 50g roasted pine nuts (or almonds, for example)
• 120ml olive oil
• Salt
• Pepper
• Lemon juice

Instructions

1. Wash the carrot greens thoroughly several times and pluck the leaves from the thick stalks.
2. Coarsely chop the garlic clove.
3. Finely grate the cheese.
4. Roast the pine nuts without adding any fat until they are fragrant.
5. Put the cooled pine nuts, grated cheese, carrot greens and garlic into a blitz chopper and purée finely.
6. Add the olive oil and blend briefly.
7. Season to taste with salt, pepper and lemon juice.