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.
34K 1 5
Last modified on: September 16th 2020
Keywords for this recipe:
25 g whole almonds
100 g turnip (or other vegetable) tops
½ 
2 g 
2 tablespoons 
25 g Parmesan (Parmigiano Reggiano)
How long does 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 25 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 100 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 25 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 |
| 553 Kcal or 2,315 Kj | 16 gr | 11 gr | 50 gr |
| 28 % | 6 % | 1 % | 8 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 226 Kcal or 946 Kj | 6 gr | 4 gr | 20 gr |
| 11 % | 2 % | <1 % | 3 % |
How much will it cost?
- For 200 g : 1.09 €
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: Turnip top soup, "Au vert" beef, The strange gratin, Gratin of beet tops and potatoes, Polenta with beetroot tops, ... All |
 | Whole almonds: You can check-out other recipes which use it, like for example: Cantucci di Prato, Indian rice pudding, Tomato pesto, Piped petits-fours, Nougat, ... All |
 | Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Roast cabbage with lemon, Cashew-nut and Parmesan biscuits, Curried prawn risotto, Leek and artichoke tart à la piémontaise, Tomato feuilleté with pesto, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Gratin of purple artichokes, Flamiche, Cheese tart, Scallops au gratin, Cubed salad, ... All |
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