Sauce
Carrot Top Pesto
10 minPour 6Nutri-Score C€€
C
10 min
10 minCarrot Top Pesto
recette de
Michelle Evans-Fecci
@bakesbymichelle
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
carrot tops (tough stalks and stems removed, rinsed and dried)Fruits et légumes120 g
basil (fresh leaves)Fruits et légumes30 g
pine nutsFruits à coque et graines25 g- pumpkin seedsFruits à coque et graines25 g
Parmesan (grated)Produits laitiers60 g
garlic (cloves)Fruits et légumes2 morceaux- lemon juice (freshly squeezed)Fruits et légumes30 ml
olive oil (plus extra for topping the jar)Épicerie80 ml
salt (to taste)Épices2 g
black pepper (to taste)Épices1 g
par portion
Nutrition
165kcal
- Glucides
- 3 g
- Protéines
- 4 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Robot multifonction
Saladier
Passoire
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.