TEarring and throwing (or composting) a bunch of greens of carrots is virtually a reflex for most of us. Until recently it was up to me to realize that carrot vegetables are more than edible. They are really delicious and nutritious.
It has a strong carrot-like flavor and aroma, and has a simple bitterness that is common in leafy vegetables, but has a feather-like texture like herbs. Nutritionally, they are rich in vitamin A, potassium and plant compounds that protect health. To keep them, just like any other vegetable, take them out of the carrots, put them in the fridge bag and store them separately. If left on, the leaves will draw water and nutrients from the roots, and the carrots themselves will not last that long (that’s one of the reasons they are often removed in supermarkets).
You can use carrot greens like parsley and coriander, sprinkle them on a plate as a side dish, or put them in a salad or salsa. Alternatively, you can fry it in garlic and oil and cook it like vinegar, like beet greens or kale.
In this recipe, I turned the whole carrot top into a nice lemon pesto. Carrot green, using the same core ingredients as classic basil pesto, adding a layer of sweet floral essence, including fresh basil leaves.
Use it like any other pesto, toast pasta, spread it on sandwiches or toasts, or sprinkle it on cooked potatoes, eggs, chicken breasts, and more. It’s a sauce that makes the most of the excellent ingredients that you’ve always had, just waiting to be discovered, not thrown away.
Carrot top pesto
Don’t throw those carrot tops! They are as delicious and nutritious as other vegetables and can be used in the same way – they can be used to decorate dishes, sprinkle on salads, sauté or sauce. Here, they are the base of a nice lemon pesto and also include basil leaves for a layer of sweet floral essence to balance the rustic flavor of carrot greens. Use it like any other plague. Toss pasta, spread on sandwiches and toasts, and sprinkle on cooked potatoes, eggs, chicken breasts, and more.
Storage note: Refrigerate in a closed container for up to 4 days.
total time: 10 minutes
Saab: 6 to 8; about 300 ml
material:
45g pine nuts
2 pieces of garlic, peeled
Lightly packed 100g, washed and dried carrot top green (from a bunch of 1450g carrots)
30g of lightly packed fresh basil leaves, and more if needed (see note)
Freshly grated parmesan cheese 45g
2 tablespoons of fresh lemon juice
1 tbsp of water
1/2 teaspoon fine salt
Freshly ground black pepper ¼ tsp
120ml extra virgin olive oil
Method:
Toast the pine nuts in a small, dry frying pan over medium heat and shake frequently for about 3 minutes until fragrant and golden. Transfer to a plate and allow to cool a little.
In a food processor, process the pine nuts with garlic until finely chopped. Add carrot tops, basil, cheese, lemon juice, water, salt and pepper and process until finely chopped. With the machine running, slowly pour the oil through the feed tube in a stable flow and process until well mixed.
Note: If a bunch of carrots produces less than 100g of vegetables, add the amount of basil needed to get a total of 120g of vegetables.
Based on nutritional information per serving (2-3 tablespoons), 8 | Calories: 197; Total fat: 19g; Saturated fat: 3g; Cholesterol: 3mg; Sodium: 219mg; Carbohydrates: 3g; Dietary fiber: 1g; Sugar: 1g; Protein: 3g.
This analysis is an estimate based on the available ingredients and this preparation. It is not a substitute for the advice of a dietitian or a dietitian.
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