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.
43 K 5/5 (1 reviews)
20 min.
Easy
800 g
9 IngredientsLast modified on: September 16th 2020
3.5 oz whole almonds
7.0 oz turnip (or other vegetable) tops
2 
0.2 oz 
6 tablespoons 
3.5 oz Parmesan (Parmigiano Reggiano)
Times for this recipe
Preparation: 15 min.
Cooking: 5 min.
All in all: 20 min.
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Step by step recipe
Stage 1 - 5 min.
Put 3.5 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.
Leave to cool then chop coarsely.
Stage 2
Save 7.0 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.
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 3.5 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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 40 RDI=4 % | 170 RDI=30 % | 1,940 RDI=100 % | 8,130 RDI: 100 % |
| Per 100 g | 6 RDI=3 % | 4 RDI=0 % | 20 RDI=3 % | 200 RDI=10 % | 860 RDI: 10 % |
How much will it cost?
- For 800 g : 4.30 €
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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)
Turnip (or other vegetable) tops
Like these other recipes: Gratin of beet tops and potatoes, Tenderloin steak with beetroot tops and mushrooms, "Au vert" beef, Super-green, super-thrifty soup, Turnip top soup, ... See them all 7
Whole almonds
Like these other recipes: Red cabage salad with toasted almonds, Toasted almond cake, Cantucci di Prato, Apple Batter Puddings, Praline rochers, ... See them all 23
Parmesan (Parmigiano Reggiano)
Like these other recipes: Harichou salad, Purple Pesto, Raw beetroot salad, Spring Bread, Poivrade artichoke Salad, ... See them all 56
Olive oil
Like these other recipes: Roast potatoes "à la provençale", Fillets of sole Dieppoise, Canapés of red mullet with poppy seeds, Fish terrine with spinach and tomatoes, Tomato meat balls, ... See them all 515
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