Carrot tops pistachio chili pepper pesto

Carrot Tops, Pistachio and Fresh Chili Pesto

Are you looking to add a burst of flavor, health and nutrition to your meals while also embracing sustainable cooking practices? Look no further than my carrot tops pesto! I discovered this culinary gem during a fridge-cleanout session, and it’s since become a staple in my kitchen. Not only is it creamy, nutritious, and easy to whip up, but it also champions zero waste and sustainable cooking practices. Store this versatile sauce in your fridge for up to two weeks and elevate any dish!

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Embracing zero waste and sustainable cooking

I started using carrot tops in my fennel stalks, carrot greens and fresh chili omelette because my fridge was pretty empty and I wanted something more fun than a simple omelette. This habit isn’t just budget-friendly and nutritious – it’s and easy way to enhance my vegetarian diet with essential nutrients! Inspired by a previous experiment with basil pesto, where I added fennel leaves, I decided to try carrot tops.

With spring underway and no basil plants planted yet, I opted for a simple carrot greens pesto, adding a kick with fresh chili peppers and a nutty twist with pistachios. The result was incredibly flavorful, earning a permanent place in my weekly routine for my fridge staples! It pairs beautifully with everything, from vegan quiche to oven-roasted sweet potatoes and vegetarian tacos, elevating my culinary adventures. You can even use it as a pasta sauce, spread, or drizzle it over roasted veggies and salads—it’s sure to impress. Its bright green color and fresh taste will make you feel like a chef!

So, don’t discard your carrot tops! Try my budget-friendly, sustainable and zero-waste carrot tops pesto today and wow yourself and your guests!

Why use carrots greens? The benefits of carrot tops

Carrot tops aren’t just flavorful—they’re packed with nutrients, making them ideal for creating vibrant pesto that reduces food waste and enriches your meals. But zero waste cooking isn’t just about reducing trash; it’s a mindset that values ingredients in their entirety. By utilizing every part of your produce, you enhance flavor and nutrition while minimizing waste. Carrot tops are rich in vitamins A, C, and K, along with minerals like potassium and calcium. Their slightly bitter, earthy taste adds depth to dishes, proving their versatility across various cuisines.

Incorporating carrot tops pesto into your cooking routine is just one step toward a sustainable kitchen. Support local farmers and reduce your carbon footprint by opting for seasonal, locally sourced produce. Cut down on packaging waste by using reusable bags and containers, and minimize food spoilage through mindful meal planning. Transform your kitchen into a zero-waste haven, reducing your monthly food budget while embracing sustainability!

My carrot tops pesto showcases the beauty of zero waste cooking. By exploring overlooked ingredients, you not only cut down on waste but also unlock new flavors and nutritional benefits. Through creativity and mindfulness, each meal can become a step toward a more sustainable and budget-friendly lifestyle. Next time you consider discarding those carrot tops, think again—they might just be the secret to your next culinary masterpiece!

How to make this sustainable and zero waste carrot tops, pistachio & chili pesto?

Carrot Tops, Pistachio and Fresh Chili Pesto
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Carrot Tops, Pistachio and Fresh Chili Pesto

Recipe by heartysoulandkitchenCourse: Breakfast, Lunch, DinnerCuisine: Italian, zero waste, sustainable, healthyDifficulty: Easy
Servings

8

servings
Total time

10

minutes

Are you looking to add a burst of flavor, health and nutrition to your meals while also embracing sustainable cooking practices? Look no further than my carrot tops pesto! Not only is it creamy, nutritious, and easy to whip up, it also checks all the boxes for zero waste and sustainable cooking. Add this versatile sauce to any dish and keep it stored in your fridge for up to two weeks!

Ingredients

  • Fresh carrot tops from 10 small carrots, thoroughly washed and pat dried

  • 4 garlic cloves

  • 90 ml (6 tbsps) olive oil

  • 100 ml (2/5 cups) of water

  • Optional

  • 1/2 fresh chili pepper

  • 50 grams (1/3 cup) pistachio nuts

Directions

  • On medium heat, add 30 ml (2 tbsps) of olive oil to a pan. Add 4 peeled and crushed garlic cloves. Let the oil infuse and be careful to not let the garlic burn.
  • When the garlic is goldened, let the oil cool down.
  • Add carrot tops (with the stems), garlic cloves and their oil, salt and pepper and 100 ml of water to a food processor. This is the step where I added my pistachios and fresh chili pepper.
  • As it’s blending, slowly drizzle into the food processor the rest of your olive oil. Blend until smooth.
  • Adjust water and oil to desired consistency, and salt and pepper to taste.
  • Add it to your salads, pasta, quiche, tacos, roasted sweet potatoes, … and enjoy this healthy and nutritious zero-waste pesto!

Notes

  • Note : Store in a sealed jar and cover the top of your pesto with olive oil. If you make sure it’s properly sealed and oil covered, it can be kept at the refrigerator for up to two weeks.