This blog post is also availabe in German.
You stroll across the market and spot a bunch of carrots. Resisting is hard, isn’t it? Somehow, carrots always seem extra fresh to me, compared to those without green. That’s why I also like to take courageous action when I see a nice waistband.
The carrots are now bought and quite simply processed, but what exactly do you do with the green? Have you already asked yourself this question? Most of the time it ends up in the barrel.
That’s over from today! I’ll show you how you can conjure up a delicious plague from carrot green. And if Pesto is not your thing, at the end of this article I have collected some other ideas.
Why you should eat all parts of the carrot
The green is an edible part of the carrot. Why should a perfectly edible part of a vegetable just be thrown away? That would be a complete waste. And it wouldn’t be sustainable either. By the way, market sellers like to automatically cut off the green of the bundkarotten. Sad, actually, because that shows how little people are aware that you can eat this food. So tell the market salesman not to cut this off!
Second reason; the green of the carrots is very nutritious and healthy. The green part of the carrot is full of vitamins, minerals and fibre. Therefore absolutely also convert. It is advisable to always pay attention to an organic seal when buying carrots in order to avoid exposure to pesticides.
Pesto made from carrot green
The processing to pesto is my favorite variant to use carrot green. Why Pesto? The most honest answer; I love pesto and can never get enough of it. This reason doesn’t convince you?
Pesto is super quick to prepare and can be easily prepared in advance. If you don’t have much time, you can grab pesto and cook yourself a quick meal. You can also freeze the carrot green pesto. And last but not least, it tastes heavenly. Well, have I convinced you now?
What else can you do with the carrot green?
You don’t like pesto or are looking for other ways to process the green of the carrot? Here are a few ideas:
- Fry the green crispy and use it as a topping
- Schnibble it in the salad
- Use it like parsley as an herb for salad dressings and as a spice for hearty dishes.
- Put it in a green smoothie.
- Make a delicious soup out of it
- Cook it like a regular vegetable, e.g. in stews, soup, risotto
- Use it to make your own vegetable broth
- Make a delicious yoghurt-herb dip from it
- Process it to a Chimichurri or other delicious marinades
- Dry the green and make spice blends from it.
By the way, the carrot green pesto also makes a wonderful filling for homemade tortellini, ravioli and co.
Now you have a great collection of ideas for what you can do with the green of your carrots, so that they won’t end up in the trash in the future. Now I owe you the Pesto recipe and I’m really looking forward to your feedback on this blog post.
See you soon,
Sarah
Pesto from Carrot Green
Ingredients
- carrot green organic
- 2 cloves of garlic organic
- 1 tsp salt organic
- 40 g hazelnuts organic
- 50-90 ml olive oil organic
- 1-2 tbsp yeast flakes organic
Instructions
- Remove the green, wash under running water, let it drip off or spin it dry with a salad spinner. Then chop coarsely.
- Peel and press the garlic cloves.
- Put all ingredients up to and including hazelnuts into a blender or food processor. Add 50ml olive oil and crush into a pesto. Depending on the mixer/food processor, you will need more olive oil so that the pesto can be processed evenly.
- If you use up the pesto immediately you can add the yeast flakes immediately, otherwise I would wait until serving with it.
- Fill the pesto into a sealable glass and cover with olive oil. Store in the fridge and use within 3-4 days.