Zero-Waste Pesto with Carrot Tops

From now on, you’ll never throw away your carrot tops again! It’s become such a routine thing to do. In just about any recipe with carrots, the first step is often: “throw away the tops.” And that’s a shame because there’s soooo much flavor in them. In carrot tops, you’ll taste (of course) a hint of carrot, but mostly a very herbaceous, slightly spicy flavor—it would truly be a shame to have never tasted it. Especially since it’s already included in the price of your bunch of carrots…

The Recipe

Ingredients:

• 100 g carrot tops (+/- 1 bunch of carrots)
• 70 g olive oil
• 40 g pine nuts
• 3 g za'atar
• 20 g nutritional yeast
• 40 g sesame paste
• Salt and pepper

Preparation:(15 minutes)

1. Pick the tender leaves from the carrot tops; it's best not to use the tough stems.
2. Finely chop the carrot tops. 
3. Blend it in a blender with the other ingredients. Season with salt and pepper. You can add more olive oil if your blender is having trouble. 

Enjoy your meal!

Zoë, what should I do with the leftover ingredients?

• The roots themselves

You've already used up the greens, but what do you do with the carrots? 😅 Luckily, there are lots of ways to use them. For example, you can make this vegetable dish with a sugar crust.

• Sesame Paste

You can use it in the same proportions as, say, peanut butter. It's also super delicious in these tartlets.

What can you use the pesto for?

This carrot tops pesto is delicious in a pasta dish, but it’s also great in a salad or on a slice of bread. It’s a hit as a vegetable dip. You can also use it to make a delicious meal with lentils and carrots by mixing the pesto into the lentils. You can find that recipe here.

Recipe Video

View this post on Instagram

Love this recipe? Then share it with everyone you care about. That way, together we can help the world enjoy healthy food!

• Email
• Facebook
• Pinterest
• WhatsApp