Carrot tops don’t have to be rabbits’ privilege! They are edible for us humans and have a very interesting taste.
Since I came up with this simple pesto recipe we can’t get tired of it. It’s great with buckwheat noodles, as you’ll see below, and of course it’s also a good idea with regular wheat pasta.
You’ll want to make sure you buy organic carrots or at least carrots grown without pesticides.
Serves 4 – Total time 5 min
1 bunch of carrot tops
1 handful cashew nuts
2 cloves garlic
3-4 tbsp. olive oil
3-4 tbsp. lemon juice
1/2 tsp sea salt
black pepper to taste
water
The first step is to place all the ingredients in the food processor:
Now you can mix for a few seconds, making sure you add enough water to get a smooth mixture. I suggest you add water in small quantities until you reach the desired consistency.
The pesto is now ready. Cook it in a pan for a couple of minutes on low heat.
Serve with your favorite pasta (below are buckwheat noodles, hence the dark color, topped with a few cilantro leaves).
Variation: you can also add an avocado to the mixture for a richer texture and a more filling pesto.
Enjoy your greens!
