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.
48 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: Turnip top soup, Super-green, super-thrifty soup, The strange gratin, ... See them all 3
Whole almonds
Like these other recipes: Chinese style chicken, Frozen nougat, Piped petits-fours, Tomato pesto, Apple Batter Puddings, ... See them all 23
Parmesan (Parmigiano Reggiano)
Like these other recipes: Crispy rolls with chicken and leek, Genoese croque-monsieur, Zucchini ripiene, Tomato tatin, Parmesan cauliflower cheese, ... See them all 60
Olive oil
Like these other recipes: Bolognaise lasagne, Pollack fillet baked with rice and vegetables., Hummus, Vegetable clafoutis, Chicken and mushroom brik rolls, ... See them all 530
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. May 8th 2020343 K5 1 hour 15 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016248 K4.4 2 hours 2 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011291 K4.2 1 hour 4 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake. March 10th 2015253 K4.3 2 hours 20 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011272 K3.9 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
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.