Salsa
Carrot Top Pesto
10 minPara 6Nutri-Score C€€
C
10 min
10 minCarrot Top Pesto
receta de
Michelle Evans-Fecci
@bakesbymichelle
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
carrot tops (tough stalks and stems removed, rinsed and dried)Frutas y verduras120 g
basil (fresh leaves)Frutas y verduras30 g
pine nutsFrutos secos y semillas25 g- pumpkin seedsFrutos secos y semillas25 g
Parmesan (grated)Lácteos60 g
garlic (cloves)Frutas y verduras2 piezas- lemon juice (freshly squeezed)Frutas y verduras30 ml
olive oil (plus extra for topping the jar)Despensa80 ml
salt (to taste)Especias2 g
black pepper (to taste)Especias1 g
por ración
Nutrición
165kcal
- Carbohidratos
- 3 g
- Proteínas
- 4 g
- Grasas
- 15 g
lo que usará
Utensilios
Procesador de alimentos
Bol
Escurridor
paso a paso
Preparación
- Paso 1
Prepare the carrot tops
- Remove the tough stalks and stems from the carrot tops.
- Rinse well and drain in a colander, then pat dry with a paper towel to remove excess moisture.
- Paso 2
Blitz the pesto
- Place the carrot tops, basil, pine nuts, pumpkin seeds, grated Parmesan and garlic in a food processor.
- Blitz while adding the lemon juice and olive oil little by little until you get a pesto consistency.
- Season with salt and pepper to taste.
- Paso 3
Store
- Transfer the pesto to a clean sterilised jar and top with a layer of olive oil.
- Keep in the fridge for around a week, or freeze in ice cube trays.