Description
A good pesto of carrot tops, perfect to accompany a pasta dish with a little cheese.
Ingredients
Scale
70-80 gr carrot tops (about one bunch)
50 gr whole almonds or pine nuts
50 gr Parmesan cheese
jus d'1/2 citron
1 2 cloves garlic
100 gr olive oil
pepper
Instructions
- Rinse the carrot tops in water, remove the stalks and chop coarsely.
- Place the carrot tops, coarsely chopped garlic cloves, Parmesan, lemon juice and pine nuts (or almonds) in your blender.
- Season with pepper and add about a third of the olive oil (about 30 g).
- Blend until puréed.
- Continue blending while slowly pouring in the remaining olive oil. Stop blending when you've reached the desired texture, either puree or liquidize.
- Pour the pesto into a jar.
- Close the jar and set aside in the fridge.
Notes
You can toast the nuts in the oven for extra flavor.
This pesto keeps for up to 2 weeks in the fridge and up to 2 months in the freezer.
- Prep Time: 10
- Category: Sauce
- Cuisine: Italian
English 
French