Carrot Top Pesto
Transform humble carrot tops into an incredible Carrot Top Pesto. Ideal for pasta, soup or sandwiches!
Servings: 6 servings
Calories: 141kcal
Equipment
Ingredients
- 100 g of Carrot tops
- 10 g of Fresh basil
- 30 g of Pine nuts
- 20 g of Parmesan grated
- 60 ml of Olive oil extra virgin
- 1 pinch of Sea salt
- 1 pinch of Ground black pepper
Instructions
- Add 100 g of Carrot tops, 10 g of Fresh basil, 20 g of Parmesan, 30 g of Pine nuts, 1 pinch of Sea salt and 1 pinch of Ground black pepper to a food processor.
- Blitz everything together. Continue blitzing while adding 60 ml of Olive oil until you reach your desired consistency.
Notes
- You can use a variety of different types of herbs to make pesto and reduce food waste. Just make sure it is leafy herbs and not woody ones.
- Use fresh, vibrant carrot tops for the best flavour. Wilted or yellowing greens won't provide the same taste.
- You don't have to use pine nuts to make pesto. You can make this by using seeds like sunflower or pumpkin seeds.
- To reduce the bitterness of the carrot tops, you can blanch them first, but we don't think this step is necessary.
Nutrition
Serving: 1portion | Calories: 141kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 60mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 115IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 2mg
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