A delicious way to recycle carrot tops! The zero waste recipe is really simple. You can eat this pesto with a slice of bread, some cheese or raw vegetables, with pasta, or simply with carrot sticks 🙂
Carrot top pesto
Ingredients
- 80 g carrot tops approx. half of a big carrot bunch
- 10 basil leaves
- 25 g pine nuts
- 25 g walnuts
- 30 to 40 g grated parmesan cheese
- 3 garlic cloves
- 50 ml olive oil
- 50 ml water
- 1 tbsp lemon juice
- pepper
Instructions
- Wash the carrot tops (rinse several times) and basil leaves.
- Peel and coarsely chop the garlic cloves.
- Put half of the carrot tops, olive oil and lemon juice in a blender.
- Blend, gradually increasing the speed. If you have difficulty blending, blend in several stages, mixing with a spoon the mixture between two blender strokes.
- Add the rest of the leaves, the basil, the water, and mix again until you obtain a pasty texture.If you prefer a less pasty texture, do not add water.
- Then add the garlic cloves, parmesan, walnuts and pine nuts. Mix again.
- Taste, add pepper and adjust the seasoning if necessary.
- Put the pesto in a glass jar, and cover with a layer of olive oil so that it does not blacken if not consumed within 2 days.
- Enjoy on a slice of bread with a little cheese or raw vegetables, as a base in a sandwich, in pasta, or simply with carrot sticks 🙂
Notes
You can replace basil by mint or parsley. You can also vary the nuts (almonds, pistachios, hazelnuts…).
Simply adjust the seasoning according to your tastes and ideas 🙂