Sauce
Carrot Top Pesto
10 minServes 6Nutri-Score C€€
C
10 min
10 minCarrot Top Pesto
recipe by
Michelle Evans-Fecci
@bakesbymichelle
1 recipe
1 import
0 cooked
what you need
Ingredients
carrot tops (tough stalks and stems removed, rinsed and dried)Produce120 g
basil (fresh leaves)Produce30 g
pine nutsNuts & seeds25 g- pumpkin seedsNuts & seeds25 g
Parmesan (grated)Dairy60 g
garlic (cloves)Produce2 pieces- lemon juice (freshly squeezed)Produce30 ml
olive oil (plus extra for topping the jar)Pantry80 ml
salt (to taste)Spices2 g
black pepper (to taste)Spices1 g
per serving
Nutrition
165kcal
- Carbs
- 3 g
- Proteins
- 4 g
- Fat
- 15 g
what you’ll use
Tools
Food processor
Mixing bowl
Colander
step by step
Method
- Step 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.
- Step 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.
- Step 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.