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.
39 K 5/5 (1 reviews)
20 min.
Easy
400 g
9 IngredientsLast modified on: September 16th 2020
50 g whole almonds
200 g turnip (or other vegetable) tops
1 
3 g 
3 tablespoons 
50 g 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 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=9 % | 20 RDI=1 % | 80 RDI=9 % | 970 RDI=40 % | 4,060 RDI: 40 % |
| Per 100 g | 6 RDI=2 % | 4 RDI=0 % | 20 RDI=2 % | 200 RDI=8 % | 860 RDI: 8 % |
How much will it cost?
- For 400 g : 2.15 €
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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: The strange gratin, Polenta with beetroot tops, Turnip top soup, "Au vert" beef, Tenderloin steak with beetroot tops and mushrooms, ... See them all 7
Whole almonds
Like these other recipes: Beetroot and fried chicken salad, Chinese style chicken, X-Files cookies, Rice pudding with fruit and nuts, Chocolate mendiants, ... See them all 23
Parmesan (Parmigiano Reggiano)
Like these other recipes: Gratin of purple artichokes, Raw beetroot salad, Spaghetti with mussels and basil, Pistachio and spinach pesto, Leek and artichoke tart à la piémontaise, ... See them all 54
Olive oil
Like these other recipes: Escalope of veal in a cream sauce, Welsh (French Welsh Rarebit), Pumpkin and red-bean tortillas, Croque-monsieur potatoes, Simple mushroom salad with thyme and lemon, 3 ways, ... See them all 510
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