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...

Everyday loaf baked in a cast iron pot

Everyday loaf baked in a cast iron pot

1 h 45 min

Spicy peach and mango chutney

Spicy peach and mango chutney

45 min

Gluten free fruit mince pies

Gluten free fruit mince pies

1 h 15 min

Fruit and nut loaf

Fruit and nut loaf

27 h 50 min

Porcini mushroom risotto

Porcini mushroom risotto

35 min

Basic nut butter

Basic nut butter

30 min

Stewed prunes

Stewed prunes

55 min

Natural yoghurt (mixing bowl method)

Natural yoghurt (mixing bowl method)

11 h

Cashew pouring cream

Cashew pouring cream

35 min

Savoury cashew cream cheese

Savoury cashew cream cheese

3 h 10 min

Cashew cheddar cheese

Cashew cheddar cheese

3 h 10 min

Natural yoghurt (Varoma method)

Natural yoghurt (Varoma method)

13 h