Home » Recipes » Sauce & dressing » Simple Carrot Top Pesto
SIMPLE CARROT TOP PESTO
Calories: 150 Kcal
Preparation time: 10 min
Difficulty: very easy
Cost: very low
Ingredients:
Fresh and tender carrot tops
1/4 cup of walnuts or almonds
1/4 cup grated cheese (Parmigiano Reggiano or Pecorino)
4 drops of Chilimone (chili and lemon seasoning)
1/4 cup extra virgin olive oil
Salt and pepper to taste
Instructions:
Clean the carrot tops, making sure to remove the tougher and fibrous parts. Wash them under running water and dry them.
In a dry skillet, toast the walnuts or almonds over medium-low heat for about 3-4 minutes, until lightly golden and fragrant. Let them cool.
In a blender or food processor, combine the carrot tops, toasted nuts, grated cheese, Chilimone, salt, and pepper.
Blend the ingredients while slowly adding the extra virgin olive oil until you achieve a creamy and homogeneous consistency.
Enjoy the carrot top pesto as a pasta sauce, to flavor sandwiches, or as a dressing for salads. Store any leftovers in an airtight container in the refrigerator for 2-3 days.
This pesto is a simple and flavorful way to use carrot tops and reduce kitchen waste, while maintaining a fresh and delicate taste.
