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.
42 K 5/5 (1 reviews)
20 min.
Easy
400 g
9 IngredientsLast modified on: September 16th 2020
1.8 oz whole almonds
3.5 oz turnip (or other vegetable) tops
1 
0.1 oz 
3 tablespoons 
1.8 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 1.8 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 3.5 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 1.8 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 | 30 RDI=10 % | 20 RDI=2 % | 80 RDI=10 % | 970 RDI=50 % | 4,060 RDI: 50 % |
| Per 100 g | 6 RDI=3 % | 4 RDI=0 % | 20 RDI=3 % | 200 RDI=10 % | 860 RDI: 10 % |
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: Tenderloin steak with beetroot tops and mushrooms, Super-green, super-thrifty soup, Turnip top soup, "Au vert" beef, Polenta with beetroot tops, ... See them all 7
Whole almonds
Like these other recipes: Praline, Chinese style chicken, Chocolate mendiants, Crusty pistachio, almond and apricot flan, Cantucci di Prato, ... See them all 23
Parmesan (Parmigiano Reggiano)
Like these other recipes: Genoese croque-monsieur, Zucchini and potato scarpaccia, Scallops with green asparagus tips and parmesan, Seb's Italian-style aperitif slices, Coriander and cashew nut pesto, ... See them all 56
Olive oil
Like these other recipes: Sautéd broccoli with ham, Salmon and leek fondue tart, Scallops with green asparagus tips and parmesan, Kalamata Salad, Olive and pesto bread, ... See them all 515
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