Quite recently, I discovered that pesto can be made from almost any type of greens. To prepare pesto, you do not need to buy any expensive ingredients as you can use so-called “leftovers”. Instead of throwing away radish leaves or carrot greens, use them in pesto. To make pesto, you need to wash your greens, add your favourite nuts and season with garlic, lemon or lime juice and oil. At the next step, the ingredients have to be blended in order to achieve a creamy texture.
How to serve carrot greens pesto? Pesto works beautifully as an addition to pastas, savoury tarts, sandwiches, tortillas and soups. It can be used as marinate for chicken or pork and can also be served with baked vegetables. You must try it as it is yummy and super easy to make:-)
Ingredients for carrot greens pesto.
- 40 g cashew nuts
- 2 full spoons of lime juice
- 1/2 teaspoon of salt
- 2 cloves of garlic
- 6 tablespoons of olive oil
- 60 g carrot greens
- 1/3 teaspoon of green pepper
How to make carrot greens pesto.
Put the cashews into a bowl, pour boiling water over them and set them aside for 20 minutes to let them soften. After that, remove them from the water and place them in a blender.
Squeeze the garlic through a garlic press. Wash the carrot greens, lightly dry it with a paper towel and chop it finely with a knife.
Add the chopped carrot greens, garlic, salt, pepper, olive oil and lime juice to the cashews in the blender. Blend the ingredients into a mass with a uniform consistency.
Good to know when making carrot greens pesto.
You can prepare radish leaf pesto the same way.
The lime juice can be replaced with lemon juice and the olive oil with sunflower oil.
Do you like pesto? If so, try our recipe for Wild garlic pesto.