Go Back
Bocal de pesto vert aux fanes de carottes avec une cuillère en bois, à côté d'une botte de carottes, de graines, d'ail, de fromage et d'un demi-citron
Team Curcuma

Carrot top pesto

A vibrant green, zero-waste pesto made with the tops from a bunch of carrots and toasted sunflower seeds.
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings : 6 portions
Course : Sauce
Cuisine : French
Calories : 210
Ingredients Préparation Notes

Ingredients
  

  • 60 g carrot tops (leaves and thin stems)
  • 20 g fresh basil optional
  • 40 g sunflower seeds
  • 1 clove garlic (green shoot removed)
  • 40 g grated Parmesan
  • 100 ml olive oil
  • 1 tbsp lemon juice
  • salt and black pepper

Préparation
 

  1. Wash the carrot tops thoroughly in several changes of cold water. Remove the thick stalks and dry the leaves well.
  2. For a milder flavour and a brighter colour, plunge the carrot tops into boiling water for 20 to 30 seconds, then into a bowl of iced water. Squeeze them very well.
  3. Dry-toast the sunflower seeds in a frying pan for 2 to 3 minutes, then leave them to cool.
  4. Blend the seeds with the garlic and a pinch of salt. Add the carrot tops, basil and lemon juice, then pulse while gradually pouring in the oil.
  5. Add the Parmesan, blend for a few seconds, taste and adjust the seasoning.

Notes

Keeps for 5 days in the fridge under a thin layer of oil, or for 3 months in the freezer in portions.