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.
41 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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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=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 €
Change currency: 
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, "Au vert" beef, Super-green, super-thrifty soup, Tenderloin steak with beetroot tops and mushrooms, ... See them all 7
Whole almonds
Like these other recipes: Chocolate mendiants, Indian rice pudding, Praline rochers, Kugelhof for Nanou, Chocolate Truffles, ... See them all 23
Parmesan (Parmigiano Reggiano)
Like these other recipes: Polpete, Seb's Italian-style aperitif slices, Nanou's red cabbage salad, Potimarron and Parmesan tart, Pesto, ... See them all 55
Olive oil
Like these other recipes: Paella, Fisherman's Ragout, Pollack fillet baked with rice and vegetables., Creamy cauliflower with smoked salmon, Cretan-style salmon , ... See them all 512
Other recipes you may also like
Coffee custard
You are probably familiar with the classic real custard (crème anglaise). Here's a coffee-flavoured version.May 4th 202229 K 30 min.
"Au vert" beef
A piece of beef of your choice, grilled and accompanied by sautéed greens and beet tops.June 18th 202314 K 40 min.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.October 13th 2010375 K 154 50 min.
Naan
Naan is a type of Asian bread made from wheat flour. This kind comes from the Punjab region of India.September 25th 2011186 K4 3 hours 45 min.
Walnut short bread
Those little biscuits are with good walnut taste, because walnut are shortly roasted before powdered, it's very simple and efficient.December 5th 2022153 K4.3 3 hours 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-02-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.