Lentils with zero-waste carrot top pesto
You definitely shouldn't throw away carrot tops—you can use them to make this delicious pesto. The pesto has a rich, spicy flavor that you won't get tired of. We serve it with lentils and steamed carrots, which also makes the dish vegan.
The Recipe
Ingredients: (serves 4)
- 100 g carrot tops (from 1 bunch of carrots)
- 70 g olive oil
- 40 g pine nuts
- 3 g of Zat-ataar
- 8 nutritional yeast
- 40 g sesame paste
- Salt and pepper
- 340 g lentils
- 12 parsnips
Preparation: (25 minutes)
- Put a pot of water with a bouillon cube on the stove, and add the lentils once it comes to a boil. Cook them for 15 minutes.
- In the meantime, wash the carrots; you can leave the skin on. Cut them into 3-cm pieces.
- Steam them for 10 minutes.
- Finely chop the carrot tops; you don't need to use the tough stems.* Blend them in a blender with the other ingredients for the pesto. Season with salt and pepper. You can add more olive oil if your blender is having trouble.
- Arrange the lentils mixed with the pesto on a plate and place the baby carrots on top.
*You can add the tough stems from the carrot tops to the water with the lentils to cook them in a sort of broth. It’s best to do this while the lentils are sitting in a strainer inside the pot of water so you can easily remove them from the water afterward, as shown in the photo.
Zoë, what can I do with the leftovers from this dish?
- Carrots
You can use your leftover root vegetables to make this hearty black radish soup. Or, for example, use them in this incredibly delicious spaghetti sauce.
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