Carrot Greens Pesto Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
In this article I would like to introduce you to my extraordinary Carrot Green Pesto Recipe.
Holistic cooking without leftovers, this is how ecology works today.
The origin of my pesto idea came from the consideration not to dispose the beautiful green of the carrot, but to conjure something great out of it.
After all, every rabbit likes this herb and it is just as tasty and digestible for humans. So I made the green into a pesto that can be served with cold as well as warm dishes.
I have to say that it surprised me very much: the fine and unique taste is more than convincing, just enough to make you fall in love! So, full carrot power ahead. I wish you good luck!
Table of Contents
1. Pesto with Carrot Green Ingredients and Tips
Welcome to the creative kitchen 🙂 This is really great, there are no traditional preparations. So you can use your imagination and experiment with the ingredients.
1.1 Ingredients overview Carrot Green Pesto
- The fresh green of a bunch of carrots
- Some garlic
- Salt, pepper
- Parmesan or Pecorino
- Olive oil
As a nutty addition you can vary quite a bit: walnuts, almonds, cashew nuts, sunflower seeds.
Garlic yes / no, parmesan yes / no.
As oils work: olive oil, walnut oil, safflower oil or rapeseed oil
1.2 Preparation Tips for Carrot Greens Pesto
The preparation with the hand blender is very easy.
- The green is cleaned and finely plucked: we want to avoid hard stems.
- I chop the nuts roughly with a kitchen knife beforehand.
- The cheese is first grated with a cheese grater. Pieces of cheese that are too large cannot be mixed well in oil.
Once the cheese is grated, I put all the ingredients including oil and spices into a blender jug and chop everything up well with a hand blender.
Here is a seasonal cooking tip: In spring you can also prepare wild garlic pesto.
2. Recipe Carrot Green Pesto
Carrot Green Pesto
Cooked, photographed and written down by chef Thomas Sixt.
Simple tutorial for the preparation of carrot green pesto.
|1||bunch||carrot greens (green from a bunch of carrots)|
|60||g||parmesan (finely ground)|
|1/2||pc||clove of garlic (or less)|
Remove carrot leaves from the bunch of carrots, rinse under cold water and dab dry.
Pluck the cabbage from the stalks.
Prepare all ingredients.
Finely grate the Parmesan cheese or pecorino with the cheese grater.
Chop the walnuts roughly with a knife.
Put carrot green, grated cheese, chopped walnuts, salt, pepper in the blender jug.
Add some finely chopped garlic.
Put the olive oil in the blender jug.
Chop all the ingredients in the blender jug with a hand blender.
Season the pesto to taste.
Serve the pesto with raw vegetables, bread or hot food.
3. Nutritional Information
4. Where does a Pesto of Carrot Leaves fit?
Pesto from carrot cabbage goes perfectly with…
- Carrots and other raw vegetables such as kohlrabi and celery sticks
- As a dip for crackers, crispbread or bread chips
- Classic with pasta
- It harmonizes wonderfully with tomato
- Fried or steamed fish has a light note
5. Other Pesto and Dip Recipes
More Ideas for Pasta:
Comments, Cooking Questions and Answers
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