Up until last year, I always just tossed carrot tops in my compost container, but now I make pesto out of them! I discovered that the tops are actually full of vitamins and minerals. Did you know that? I use the pesto on pasta, in soup or spread it on a cracker or slice of bread. Delicious!
Tip: carrots that have their tops removed keep for longer. Cut the green part off right away, before storing your carrots in the fridge.
Approx 15 min.
This pesto will keep for one to two weeks in an airtight jar in the fridge. Make sure that the pesto is ‘sealed’ with a layer of oil on top.
Food processor or blender
75 g/2.6 oz. carrot tops (greens) (preferably organic)
60 g/2.1 oz. basil leaves
2 cloves garlic
1 tbsp lemon juice
50 g/1.8 oz. pine nuts, toasted
5 tbsp olive oil, extra virgin
1/2 tsp black pepper
2 tbsp nutritional yeast flakes or Vegan Parmesan Cheese
1/4 tsp celtic sea salt
pinch of lemon zest (optional)
Combine all the ingredients and puree them using an immersion blender or food processor. If your pesto seems a little dry, add a bit more olive oil. Taste and adjust the seasoning (salt and pepper) if necessary. Transfer the pesto to a jar and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!