Carrot-top pesto
You will no doubt be familiar with classic pesto. Here is an alternative, zero-waste version using carrot tops for a surprising pesto, full of fresh flavour.
36K 5/5 based on 1 reviews
Last modified on: September 16th 2020
Keywords for this recipe:
50 g whole almonds
200 g turnip (or other vegetable) tops
1 
3 g 
3 tablespoons 
50 g Parmesan (Parmigiano Reggiano)
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 11 min. | 5 min. | 16 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Put 50 g whole almonds into a small frying pan on medium heat. Toast until just lightly coloured (stir round frequently).
Leave to cool then chop coarsely.
Leave to cool then chop coarsely.
Stage 2
Save 200 g turnip (or other vegetable) tops (carrot tops here). The weight is simply for guidance, so let's just say the tops from a normal bunch of carrots.
Stage 3 - 5 min.
Wash the leaves, cut off the stalks , then drain and dry them in a tea towel or salad spinner.
Stage 4 - 2 min.
Stage 5 - 2 min.
Blend a first time.
Stage 6 - 2 min.
Add 50 g Parmesan (Parmigiano Reggiano), the almonds, salt and pepper, then blend again.
Add a little more olive oil while still blending (have someone to help if possible), until the mixture is smooth.
Add a little more olive oil while still blending (have someone to help if possible), until the mixture is smooth.
Stage 7
Your carrot-top pesto is ready.
Remarks
You can make different version of this recipe with whatever vegetable tops you have to hand (e.g. radish or turnip), or different nuts (e.g. hazelnuts). Let your imagination lead you.
Keeping
A few days in the fridge in a sealed bottle.
Source
Based on a recipe by chef Angèle Ferreux-Maeght.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 971 Kcal or 4,065 Kj | 31 gr | 21 gr | 85 gr |
| 49 % | 12 % | 2 % | 13 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 204 Kcal or 854 Kj | 7 gr | 4 gr | 18 gr |
| 10 % | 3 % | <1 % | 3 % |
How much will it cost?
- For 400 g : 2.32 $
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Turnip (or other vegetable) tops: You can check-out other recipes which use it, like for example: The strange gratin, Gratin of beet tops and potatoes, Polenta with beetroot tops, "Au vert" beef, Tenderloin steak with beetroot tops and mushrooms, ... All |
 | Whole almonds: You can check-out other recipes which use it, like for example: Grandma Solange's biscuits, Nougat, Moist cereal bars, Cantucci di Prato, Beetroot and fried chicken salad, ... All |
 | Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Roast cabbage with lemon, Spinach and ricotta ravioli, Spinach and chick peas "à la milanaise", Special Parmesan baguettes, Seb's Italian-style aperitif slices, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Frichti from Bruxelles, Pitta bread, Mozzarella pasta bake, Penne with Mushrooms, Nanou's tuna tart, ... All |
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