Carrot top pesto

Carrot top pesto

4.9 37 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...

Sweet cucumber pickle (Thermomix® Cutter)

48 h 20 min

Cooked mayonnaise

5 min

Coconut Yoghurt

19 h 15 min

Natural yoghurt (mixing bowl method)

11 h

Hazelnut dukkah with fennel

50 min

Falafel crackers

40 min

Sauerkraut

168 h 35 min

Coriander pesto

5 min

Celery leaf gremolata

5 min

Black tahini and beetroot hommus

1 h 10 min

Miso coleslaw

20 min

Natural yoghurt (Varoma method)

13 h