• Kim Bresseleers

Carrot Top Pesto


This carrot top pesto is packed with vitamins and minerals, is easy to make and is delicious on crackers, in a pasta or as a dipping sauce. Reason enough to prevent food waste and not to throw away your carrot tops from now on.

Carrot Top Pesto


Preparation time: 10-15 minutes


INGREDIENTS:


Carrot tops of 5-6 carrots

2 cloves of garlic

1 spring onion

2 tablespoons of lemon juice

1-2 tablespoons of olive oil

1 tablespoon of nutritihttps://www.amazon.fr/dp/B0058TWBBY?ref=exp_green_yourself_dp_vv_donal yeast

handful of cashews

salt

pepper


INSTRUCTIONS:

  1. Remove the thick stems from the carrot tops.

  2. Place the carrot tops in boiling water for 1-2 minutes and then immediately under cold water.

  3. Then add all ingredients to the food processor and mix until smooth.


NOTES:

  • Can be kept in an air-tight container in the refrigerator for 4-5 days.

  • Download the recipe.

carrot top pesto
.pdf
Download PDF • 532KB




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