Dry roast the almonds in a pan and leave to cool.
Peel the garlic and pluck off the carrot tops, wash and shake off excess water.
Blend all ingredients, adding salt and pepper, with Braun’s MultiQuick 7 500ml chopper attachment.
Put the pesto into a jar, cover with olive oil, ensure an airtight seal and store in the fridge.
Dry roast the almonds in a pan and leave to cool.
Peel the garlic and pluck off the carrot tops, wash and shake off excess water.
Blend all ingredients, adding salt and pepper, with Braun’s MultiQuick 7 500ml chopper attachment.
Put the pesto into a jar, cover with olive oil, ensure an airtight seal and store in the fridge.