Carrot top pesto

Carrot top pesto (2)

Do you like pesto?

A good way to prepare the green leaves before they wither is to mix them in pesto! The standard basic combination is often lemon juice, garlic (more or less), olive oil of course, one or two additional aroma herbs. The classical basil pesto asks for parmesan cheese. I usually avoid cheese but if I want a cheesy taste I add nutritional yeast, which is a good option in term of  health/flavour balance. You don’t know what is => nutritional yeast ? This is this kind of dried yeast flakes you can find in health/organic stores. But I choose not put here …. lol

I found this pesto recipe on  Yup… it’s vegan!  And I just adpated a bit to my taste : more lemon juice, more olive oil and no salt.

Ingredients: 1 clove garlic chopped, 1 lemon juice, 2 tsp fresh lemon zest, baby carrot tops from 1 large bunch, 1/4 cup fresh mint leaves, 4 green onions fresh green parts only, 1/2 cup raw walnuts, 5 TBSP olive oil, pepper.


  • First steam one or two minutes the carrot top.
  • Put all the ingredients in a food processor and mix everything until the consistency you like, scrapping down the sides several times, depending on the food processor you are using.

And that’s it my friend! The more you add lemon juice, the more you will save the green colour. You can keep this pesto in the fridge for several days or even a couple of weeks. It is  good on toast or in pasta. My next try will be with zucchini noodles!





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