Have you ever wondered what to do with the carrot’s tops, (the green tuft)? Haven’t you? Then it’s time to try our Carrot Greens Pesto (one of our intingoli & co.), a zero-waste plant-based recipe that’s super easy and naturally gluten-free.

Welcome to our plant-based recipes collection – the fruit (veggies and desserts) of the collaboration between Simona & Orsola (ottimoblog.com and appetibilis.net) | Here happily edited and translated by Orsola 😀

Did you know that the carrot tops – the beautiful, bright green ‘plumage’, often overlooked and discarded – is actually a treasure trove of goodness and nutrition, being rich in vitamins, minerals and antioxidants.

Carrot tufts are absolutely delicious, whether you cook them or enjoy them raw; plus they’re an incredible way to enhance your dishes. On top of that, using what would typically be thrown away – to create something good and nutritious – is a fantastic way to adopt sustainable cooking and reduce food waste.

Recipe for Carrot Greens Pesto

By making this delicious “intingolo” [in-tìn-go-lo] – a dip that works great also as sauce – we want to show you how to take advantage of the whole plant, by using every part of it. And, if you’re feeling adventurous, in alternative to pesto, try sautéing the tops as a side dish, adding them to soups, salads, or any preparation that calls for parsley.

[servings: 5 to 6 | total time: 15 min | difficulty: very easy]
| Please note that the info and directions provided for the recipe are indicative: the end result may vary from person to person |

Ingredients

• 1 bunch of carrot greens (about 200 g to clean)
• 100 g walnuts and almonds (or cashews)
• 1 pinch of salt and pepper
• 1/2 teaspoon garlic powder
• 5 tbsp oil (*) to emulsify +
  • qb to cover and store
• Lemon zest (to taste)

(*) About the oil – Unless otherwise specified, we use organic and cold-pressed oil like evoo and/or sunflower seed, (the high-oleic type for frying).

Tools

• salad spinner (optional)
• blender (or mortar and pestle)
• spatulas
• a 150 – 200 ml glass jar (airtight lead and leak proof)

Directions

1. Trim the carrot greens, by selecting only the small leaves (as in the photo).
2. Rinse well and dry them with the salad spinner (or with a dish towel).
3. Put all ingredients in the blender – except the oil – and whizz until well blended (or, if you prefer, leave it coarser).
4. At this point, start adding the oil ‘a filo’ (slowly pouring a thin line of oil) – while the blender is running at medium speed – to emulsify the pesto.
5. Place the sauce in a jar, add a bit of oil to cover, then seal it. Now, gently shake it to get all the air out of the cream, and for the oil to coat it well.

Notes: How to use it?

• Season a hearty pasta dish with it (5 to 6 servings),
• add it as a garnish to a soup
• or spread it on a slice of toast, with a little grated lemon zest (which pairs nicely with it!).

Variations on the Theme

• In theory you could make it without oil but, our Simona said: “a pesto without oil is like a sky without stars” and then it doesn’t keep that well.
• If you don’t have a blender, you can use the classic mortar and pestle. However, the pesto will have a coarser consistency, this is because by pounding, the components are mixed, but not completely blended. It’ll still be delicious!

Interesting links

La ricetta in italiano del Pesto di barbe di carota

Here’re some more recipes with carrots – from our collection:

• a Rustic Spinach and Carrots Galette – rustic as in simple / unsophisticated – bursting with the goodness of freshly seasonal ingredients… it isn’t your average store-bought pie 😉
• Inspired by the creamy North American side dish, here’s a Coleslaw with an Italian Twist that’s also gluten-free and plant-based

More on Sauces & Condiments

“Ottimo! Grattugiato”, a Plant-Based Grated Cheese

Keep reading…

The Ultimate Veggie Mayo: La Majonesa

Keep reading…

Gluten-Free Plant-Based Béchamel Sauce

Keep reading…

Simona Scarone

Cucina, corsi, oli essenziali.
Insegno a cucinare in modo sano, testo e invento ricette “plant based” anche in video.
Scrivo racconti di cucina e non solo.

Cuisine, cooking lessons, essential oils.
I teach healthy cooking, test and create “plant based” recipes, also on video.
I write about food, and other stories.