Get your blender ready for action! Oh, and make some pasta 🙂
Details
Servings
4
Prep time
15 mins
Print
Ingredients
2 bunches of carrot top greens
- In the blender:
the zest of 1 lemon
the juice of half a lemon + extra if needed later
200gr chickpeas (preboiled;
out of a can or jar, save the water for later)4 tablespoons of preboiled kidney beans
2 tablespoons of olive oil and 2 of flaxseed oil
1/2 cup fresh mint
120gr peanuts
1 teaspoon of salt + 1 of black pepper
Optional: 1 teaspoon of cayenne pepper
Directions
- Cut the greens off the carrots & wash them.
Put them in a big saucepan. - Boil max. allowed water in a kettle.
- Fill another big saucepan (or whisking bowl) with very cold water.
- Pour the kettle out onto the carrot greens. Leave them to soak in the boiling water for 3 minutes.
- Transfer the greens from the hot water into the cold water. Leave them in there for a minute or so.
- Take the greens out of the water and dry them out as well as possible.
- Add all of the ingredients into the blender. Blend till smooth. Add some (or all) of the chickpea water if needed. I like this pesto as zesty as possible, so I always end up adding the juice of another half a lemon (at least!) and more salt, too.
Enjoy!
I am going to try this one as soon as possible! We will have a loads of carrot tops in a short time from our field and this sounds just delicious. Thank you for the tip <3
Amazing! Looking forward to your feedback once you cook it! :))
We tried the spicy version because we like cayenne pepper and it was completely awesome! My husband was astonished. So many tastes in one spoon, he said. Lol! Love <3
Yeey, thank you for your comment!! I’m glad you guys liked it! <3