For the carrot green pesto, wash the carrot greens well, mix finely with the oil and cashew nuts or pound in a mortar. Season with salt, pepper and lemon juice.
Just before serving, mix in the mountain cheese. Serve the carrot green pesto for example with a short fried fish fillet.
Preparation Tip:
Use the carrot green pesto rather fresh, as it is not suitable for long storage times due to the mountain cheese.
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