Time: 5 min.
Complexity: easily
Quantity: 250 gr.

If you're loathe to throw away those bright, juicy beet or carrot tops, make a delicious pesto sauce from them. Add celery, walnuts, garlic, grated Parmesan, and olive oil to fresh greens, blend, and the flavorful pesto is ready in minutes. Serve as an appetizer with fresh vegetables or spread on bread.

Ingredients:

• 1/4 cup chopped walnuts
• 1 clove of garlic
• 1 cup carrot tops
• 0.5 cup beet tops
• 0.5 cup celery leaves
• 1/3 tbsp. grated parmesan
• 2/3 cup olive oil
• 0.5 tsp red pepper flakes
• Coarse salt and freshly ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pesto sauce, walnuts, garlic, celery, Parmesan cheese, red pepper flakes

We recommend

Preparation:

Step 1
• In a food processor, combine the nuts and garlic and process until coarsely chopped.
Step 2
• Add carrot and beet greens, celery leaves and Parmesan and chop.
Step 3
• With the processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper. Serve immediately or refrigerate.
  
  Transfer the pesto to a container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).).

Votes: 1