Carrot Top Pesto
Automatically translated from Romanian. See the Romanian original
A vibrant and aromatic green pesto made from carrot tops (usually discarded), garlic, pine nuts, and olive oil—a quick, versatile, and fasting-friendly recipe.
Ingredients
Method
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Wash the carrot tops well and chop them.
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Place them in a blender along with the garlic, pine nuts, olive oil, lemon juice, salt, pepper to taste, and 3 ice cubes.
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Blend everything until you achieve a pesto-like paste.
The story behind this recipe
I’ve headed in the right direction, and there’s no turning back now.
Today I made a #pesto from carrot tops that is great to add anywhere: in pasta, alongside vegetables, on meat, in sandwiches, or on salads 🌿🧆🥗
It’s super easy to make.
I washed the leaves well and chopped them up.
I put them in a blender with: garlic, pine nuts, olive oil, lemon juice, salt & pepper to taste, and 3 ice cubes (this helps keep the color bright).
Since this is a fasting recipe, I didn't add Parmesan, but feel free to do so yourselves.
I have nothing else to add. I'll leave you with photos of the steps I followed!
Stay healthy!
