Carrot top pesto

Carrot top pesto

4.9 40 ratings

Prep. 5 min

Total 15 min

490 g

Ingredients

baby carrot tops only (approx. 30 g)
1 bunch
water to soak
pepitas
80 g
almonds or nuts of choice
100 g
garlic cloves
2
extra virgin olive oil plus extra to cover
150 g
Parmesan cheese cut into pieces (3 cm)
80 g
lemon juice only, to taste
½
ground black pepper
2 pinches

Difficulty

easy

Nutrition per 490 g

Sodium 1124.1 mg

Protein 75.2 g

Calories 11269.4 kJ / 2693.5 kcal

Fat 258.5 g

Fibre 19.3 g

Saturated Fat 47 g

Carbohydrates 39.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Less waste, more food with Thermomix® 70 Recipes
Australia and New Zealand

You might also like...

Show all

Pear and ginger paste

26 h 25 min

Sauerkraut

168 h 35 min

Barbecue sauce

1 h 40 min

Vegan butter

8 h 5 min

Mustard balsamic vinegar dressing

10 min

NZ mustard sauce

15 min

Mint sauce

5 min

Tarator (tahini dip)

5 min

Hoi sin sauce

15 min

Mango, ginger and chilli chutney

25 h 10 min

Nam Jim

10 min

Green goddess Hollandaise sauce

15 min

Show all