Saus
Carrot Top Pesto
10 minVoor 6Nutri-Score C€€
C
10 min
10 minCarrot Top Pesto
recept van
Michelle Evans-Fecci
@bakesbymichelle
1 recept
1 import
0 keer gekookt
wat u nodig heeft
Ingrediënten
carrot tops (tough stalks and stems removed, rinsed and dried)Groente en fruit120 g
basil (fresh leaves)Groente en fruit30 g
pine nutsNoten en zaden25 g- pumpkin seedsNoten en zaden25 g
Parmesan (grated)Zuivel60 g
garlic (cloves)Groente en fruit2 stukken- lemon juice (freshly squeezed)Groente en fruit30 ml
olive oil (plus extra for topping the jar)Voorraadkast80 ml
salt (to taste)Kruiden en specerijen2 g
black pepper (to taste)Kruiden en specerijen1 g
per portie
Voedingswaarden
165kcal
- Koolhydraten
- 3 g
- Eiwitten
- 4 g
- Vetten
- 15 g
wat u gebruikt
Keukengerei
Keukenmachine
Mengkom
Vergiet
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.