Carrot Top Pesto
How do you make carrot top pesto?
Wash and dry the tender carrot greens, discarding the thick stems. Blend them in a food processor with almonds, olive oil, and salt; optionally add garlic and cheese. Gradually add water while blending until you get a smooth cream, ideal for dressing pasta or spreading on bread.
When we buy a bunch of very fresh carrots with their leaves, there are endless recipes we can make, especially to make the most of all the vitamins and minerals contained in both the carrots and their greens. Carrot greens are rich in protein, mineral salts, and vitamins. They contain up to six times more vitamin C than the orange part, which is the one we normally prefer. The leaves are also a source of potassium, magnesium, and carotenoids.
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Servings: For 4 people
Ingredients
- 1 bunch carrot greens (about 40 g)
- 40 g almonds (or 20 g almonds and 20 g hazelnuts)
- 30 ml extra-virgin olive oil
- Pinch of salt
- A few tablespoons plain water
- Optional: 30 g Parmesan cheese
- 1 garlic clove
Instructions
Start by cutting off the thickest part of the stems, leaving only the more tender part and the leaves.
Wash and dry the leaves well.
Place the leaves, almonds, oil, and salt in a blender or food processor. If you want to add the Parmesan cheese and garlic clove, add them as well.
Blend and add a couple of tablespoons of water.
Blend until you have a smooth mixture.
The pesto should not be too runny. If you want it as a pasta sauce, when cooking the pasta, add about 2-3 tablespoons of pasta cooking water, or until you reach the desired consistency, and enjoy it with the pasta. It can also be served with delicious fresh bread.
Enjoy your meal!
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- 1 bunch carrot greens (about 40 g)
- 40 g almonds (or 20 g almonds and 20 g hazelnuts)
- 30 ml extra-virgin olive oil
- Pinch of salt
- A few tablespoons plain water
- Optional: 30 g Parmesan cheese
- 1 garlic clove