Carrot-top pesto


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.
1,3575/5 for 1 ratings
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Last modified on: September 16th 2020

For 400 g, you will need:

Change these quantities to make: 200 g 400 g 800 g 1 kg 200 g

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
11 min.5 min.16 min.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Keeping:

A few days in the fridge in a sealed bottle.

Step by step recipe


Stage 1 - 5 min.
Carrot-top pesto : Photo of step #1
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.

Stage 2
Carrot-top pesto : Photo of step #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.
Carrot-top pesto : Photo of step #3
Wash the leaves, cut off the stalks , then drain and dry them in a tea towel or salad spinner.

Stage 4 - 2 min.
Carrot-top pesto : Photo of step #4
Put the leaves in a high-sided container.

Add the juice and zest of 1 lemon, 3 g vitamin C and 3 tablespoons olive oil.

Stage 5 - 2 min.
Carrot-top pesto : Photo of step #5
Blend a first time.

Stage 6 - 2 min.
Carrot-top pesto : Photo of step #6
Add 50 g Parmigiano reggiano (Parmesan), 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.

Stage 7
Carrot-top pesto : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
971 Kcal or 4,065 Kj31 gr21 gr85 gr
49 %12 %2 %13 %
Per 100 g
Energetic valueProteins CarbohydratesFats
203 Kcal or 850 Kj7 gr4 gr18 gr
10 %3 %<1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Note : These prices are only approximate.

Source

Based on a recipe by chef Angèle Ferreux-Maeght.

More recipes?

This recipe uses (among others)
Turnip (or other vegetable) topsTurnip (or other vegetable) tops: You can check-out other recipes which use it, like for example: Turnip top soup, Super-green, super-thrifty soup, ... All
Parmigiano reggiano (Parmesan)Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Genoese croque-monsieur, Tomato feuilleté with pesto, Potimarron and Parmesan tart, Gnocchi alla romana, Poivrade Artichoke Salad, ... All
Whole almondsWhole almonds: You can check-out other recipes which use it, like for example: Praline, Moist cereal bars, Chocolate thins with toasted nuts, Chocolate mendiants, Crusty pistachio, almond and apricot flan, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Tomato ladybirds, Cod loin with saffron, Pollack Parmentier, Pitta bread, Quiche Bretonne, ... All

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