Home
Ingredient
Carrot top pesto
Introduce
Chef :
Kate CarlessCarrot top pesto
I got an amazing bunch of heritage carrots in my #seasonal vegetable box this week, with really bushy tops. I thought to myself, I must be able to do something with the tops, rather than throw them away so I attempted to make carrot top pesto. It worked out so well. I can’t wait to cook up some pasta to enjoy it for lunch. I used mint because I didn’t have any basil in the house and I used pine nuts but you could use walnuts or unsalted pistachios. #cookeverypart
Ingredient
Food ration :
6 peopleCooking time :
15 minutes
1 bunch
carrot tops
50 g
pine nuts
2 cloves
garlic
1 handful
mint leaves
100 ml
olive oil
1 handful
Parmesan cheese
Pinch
salt
Cooking instructions
* Step 1
Remove the tops from the carrots and put them in a blender
* Step 2
Toast the pine nuts over a dry pan until golden. Then add to the blender.
* Step 3
Add the mint leaves, garlic, lemon zest and juice and a pinch of salt. Blitz until everything is breaking down.
* Step 4
While the blender is still on, gradually add the olive oil to the mixture (through the well in the top) until the mixture is smooth.
* Step 5
The add the Parmesan and give everything one last blitz until the cheese is combined. Taste and enjoy!
Note: if there is a photo you can click to enlarge it
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Similar dishes
Copyright © 2024 Cookcic