Ingredients
Carrot Top Pesto
- 50 grams parmesan cheese cubed
- 2 cloves garlic
- 30 grams Cashews
- 30 grams rocket or parsley
- 100 grams carrot tops, well washed, ends trimmed
- salt
- pepper
- 80 grams olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place Parmesan and garlic into mixing bowl and grate 10sec/speed 9. Scrape down sides of bowl.
Add cashews, rocket, carrot tops, salt and pepper. Chop 15sec/speed 6, or until smooth. Scrape down sides of bowl.
With blades rotating on speed 4, slowly add oil through hole in mixing bowl lid until well combined. Add more oil if necessary.
Carrot Top Pesto
Tip
If not using immediately, place in jar, cover with a layer of olive oil and refrigerate.
I have used less oil than normal pesto recipes because I like to use this as a dip, spread or topping for steamed fish/chicken. I add extra oil if I use it as a pesto sauce for pasta.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hi Thermie Lover 5500,
Can confirm it is the wispy tops. This hasn't got the same flavour punch as a basil pesto and doesn't taste like carrots either. When I had my first taste I was underwhelmed, I think because it didn't match my preconceptions, but by the end of that batch it had grown on me as flavour in its own right.
Hi there
Re Carrot Top Pesto
Can you please confirm that the carrot tops for the pesto are the green wispy tops on the Dutch baby carrots and not the tops of the actual orange part of the carrots. I made it using the green wispy bits but it seems to be lacking in flavour.
Many thanks
Thermie Lover 5500
Hi MargieM, It is the long green leaves that are used for this recipie. I sometimes buy bunches of baby carrots and they come with the leaves. I read that carrots shouldn't be stored with their tops because the tops take nutrients from the carrots. So as soon as I get home I chop them off and, if I have bought a lovely fresh bunch with vibrant leaves, I immediately make this pesto. Homegrown would probably be even better.
When you say carrot tops, do you mean the long green leaves found on home grown carrots or the rough tops found on bought ones?
MargieM
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