Carrot leaf pesto vegan #idonotwaste recipe “zero waste”
Nothing of the carrot is wasted: you eat it, drink it, and dress pasta with carrot leaf pesto.
How many times, at the greengrocer or market, have we looked at those wonderful green, feathery carrot tops and wondered: “Now, what do I do with them?” Often they end up in the compost, but hidden in those leaves is a concentrate of flavor and vitality just waiting to be discovered.
These days you can find carrots with the most beautiful tops; let’s take advantage of them and use them for a delicious pesto. Of course choose organic carrots you trust, use them fresh and as soon as possible. If carrots are full of vitamins and minerals, their leaves contain even more. Let’s try not to waste what can easily be used, like in this carrot leaf pesto.
Carrot tops from organic carrots can be used in many ways: blanched and added to a quiche, used to make a great risotto, included in a savory pancake, or chopped raw and sprinkled over a salad.
For leftover carrots, prepare a juice with lemon whose peel you have grated and use the pulp in your salad along with lots of nice seeds.
Interested in more pesto recipes? Here you can find 10 quick vegetable pesto recipes
If you want a suggestion to use every part of the carrot bunch, see if you are interested in the Carrot and tofu galette with pesto.
I also leave you some other interesting carrot recipes:
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: one jar
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients for Carrot Leaf Pesto
- 1 bunch carrots (leaves)
- 7 tbsp Extra virgin olive oil
- 3/4 oz almonds
- 2 tbsp pumpkin seeds
- 1 tsp lemon (zest (grated))
Tools
- 1 Immersion blender
Preparation Carrot Leaf Pesto
Cut the carrot tops into pieces and wash them well, removing the tougher stems. Dry them and set aside.
Toast the almonds and pumpkin seeds in a pan for one minute and let them cool. Place them in the bowl of an immersion blender and pulse the almonds and pumpkin seeds, then add the leaves and blend again; drizzle in the oil and add the grated lemon zest. You should obtain a smooth cream — finish by seasoning with salt and pepper.
Pour into a jar with an airtight lid and cover with oil; store in the refrigerator or freeze.
Tips for Carrot Leaf Pesto
Remember that once you open the jar you should consume it within a few days; the pesto should always be well covered with oil — top it up if necessary. Do not heat the jar or sterilize after you have put the pesto in, otherwise you will cook it. Always finish tossing your pasta off the heat for the same reason.
Remember to remove the hardest, most fibrous stems, keeping only the green, tender “feathers”.
Add a little lemon zest.
If you have time, you can plunge the leaves into boiling water for a few seconds and then into ice water: they will keep a bright green color and the flavor will be milder.
Can carrot leaves really be eaten?
Absolutely yes if they are organic or untreated! They are edible, rich in potassium and vitamin C. Their taste is reminiscent of a mix between parsley and carrot.
Is the taste bitter?
They can have a slightly bitter edge. The trick is to blanch them for 30 seconds (optional) or balance them with some sweet nuts (almonds) and a good cheese/nutritional yeast.
Can I use it only on pasta?
No, it’s fantastic spread on crostini, as a sauce to accompany grilled vegetables, or to garnish a carrot soup.
How long does it keep?
In the fridge for 3-4 days covered by a thin layer of oil, or it can be frozen in ice cube trays.
