Carrot-top pesto


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.
46 K 5/5 (1 reviews)
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Last modified on: September 16th 2020
For 200 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 15 min.
Cooking: 5 min.
All in all: 20 min.
When should you start or finish this recipe?
If you start now, at 3:45, you will finish around : 4:00.Change start time
To finish around 7pm, you'll need to have started before: 19:15.Change end time

Step by step recipe


Stage 1 - 5 min.
Carrot-top pesto
Put 0.9 oz whole almonds into a small frying pan on medium heat. Toast until just lightly coloured (stir round frequently).

Leave to cool then chop coarsely.

Stage 2
Carrot-top pesto
Save 1.8 oz 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.
Carrot-top pesto
Wash the leaves, cut off the stalks , then drain and dry them in a tea towel or salad spinner.

Stage 4 - 2 min.
Carrot-top pesto
Put the leaves in a high-sided container.

Add the juice and zest of ½ lemon, 0.05 oz vitamin C and 1.5 tablespoon olive oil.

Stage 5 - 2 min.
Carrot-top pesto
Blend a first time.

Stage 6 - 2 min.
Carrot-top pesto
Add 0.9 oz 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.

Stage 7
Carrot-top pesto
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=6 %10 RDI=1 %40 RDI=6 %490 RDI=20 %2,030 RDI: 20 %
Per 100 g6 RDI=3 %4 RDI=0 %20 RDI=3 %200 RDI=10 %860 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Nuts, Milk
How much will it cost?
  • For 200 g : 1.10 €

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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)
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