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The best green and healthy Carrot-Top Pesto
- Carrot-Top Pesto
Recipe:
- Green tops from a bunch (250g) of fresh carrots (from carrots with tops of course)
- 1/2 cup of rocket
- 2 garlic cloves
- Zest and juice from 1 lemon
- 100 grams of pine nuts and a few almonds (almonds is optional)
- 1/2 cup of finely grated Parmesan
- 1/2 -1 cup of extra-virgin olive oil
- Sea salt and freshly ground pepper
- Method:
- Wash the rocket and the carrot tops carefully
- Dry fry the nuts on a frying pan, until golden
- Put all the ingredients (minus salt and pepper) in a blender and blend until it has a pesto consistent (let the nuts stay a little crunchy)
- Season with salt and pepper
- Serve with oven-roasted carrots, veggies and meat.
- This Carrot-top pesto can stay fresh in your fridge for up to five weeks.
Pesto leftovers can be used for many dishes, such as:
1. In a delicious pasta dish with gluten-free pasta, mushrooms and chicken - 2. Burgers and sandwiches
- 3. Garnish in soups (I used it in a potato and parsnip soup)
- 4. Dressing over salads
- Bon Appetit!
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