Carrot leaves, did you ever imagine to cook with them? I did not actually. But that changes now that I have my own little vegetable garden. I really want to reduce food waste to a minimum. So today again a no-waste recipe!
Myrthe from the great website simplify your life inspired me with her carrot leaves pesto recipe. And I must say, a great way to turn waste into good food. I have modified the recipe a little, as I am a try addict of both basil and parmesan, but the base is the same: carrot leaves, roasted walnuts and olive oil.
Great to make your paste pesto, use as a spread on your bread or crackers or use in a pasta salad. The flavours are there, no worries!
carrot leaves pesto
pesto made with carrot leaves, basil, roasted walnuts, parmesan, garlic and olive oil. A great vegetarian no-waste recipe
- 30 gr carrot leaves
- 10 gr basil
- 6 gr garlic 1 clove
- 50 gr walnuts unsalted
- 25 gr parmesan cheese
- 75 ml olive oil
- 1 pinch salt
rinse the carrot leaves and dry them
lightly roast the walnuts in a non-stick pan and let them cool down a bit
put all the ingredients into your foodprocessor and combine well. A bit of structure from the nuts and veggies should remain. You can choose to add the olive oil bit by bit so you can stop ones the desired consistency is reached
you can keep it in the fridge in an airtight container. Make sure you put a little layer of olive oil on top
original recipe can be found here!