Carrot top pesto

Carrot top pesto

4.9 37 rating

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

Mint sauce

5 min

Gluten free barbecue sauce

50 min

Tomato and onion gravy (South African)

25 min

Layered Mexican dip

25 min

Mustard balsamic vinegar dressing

10 min

Traditional Worcestershire sauce

35 min

Fermented beetroot and apple salsa

72 h

Herb and garlic dip

5 min

Chicken and thyme pâté (10-12 months)

24 h 35 min

Traditional hommus

25 h 5 min

Big Mac-style sauce

4 h

Avocado dressing

10 min

Show all