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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.
55 K 5/5 (1 reviews)
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duree20 min. difficultéEasy prix2.15 € pour combien400 g ingredients9 Ingredients
Keywords:
Last modified on: September 16th 2020
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For 400 g, you will need:
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Times for this recipe
Preparation: 15 min.
Cooking: 5 min.
All in all: 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe

Stage 1 - ⌛ 5 min.
Carrot-top pesto : Stage 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 : 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.
Carrot-top pesto : Stage 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 : Stage 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 : Stage 5
Blend a first time.
Stage 6 - ⌛ 2 min.
Carrot-top pesto : Stage 6
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.
Stage 7
Carrot-top pesto : 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 recipe30 RDI=10 %20 RDI=2 %80 RDI=10 %970 RDI=50 %4,060 RDI: 50 %
Per 100 g6 RDI=3 %4 RDI=0 %20 RDI=3 %200 RDI=10 %860 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Nuts, milk
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
Turnip (or other vegetable) tops

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Whole almonds
Whole almonds

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Parmesan (Parmigiano Reggiano)
Parmesan (Parmigiano Reggiano)

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Olive oil
Olive oil

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