Carrot green (carrot top) pesto

This photo is on my Instagram acount, I add here the recipe.
For Japanese & French version, please check my other blog (sometimes the recipe is priory published on, sometimes it's done a little bit later than Instagram for JP & FR versions) :
JP
https://mmetomato.blogspot.fr/
FR
https://mmetomato2.blogspot.fr/

Carrot greens' pesto, a pasta sauce but it's usefull for different salads too!

Ingredients :
- a very fresh bunch of carrot (preference BIO)
- around 2 tbsp of sunflower seeds (or pine nuts, cashou nuts)
- 1 or 2 cloves of fresh garlic,
- olive oil (about 4, 5 tbsp more or less, depends on the quantity of carrot greens)

- salt

* You can add also some fresh basil leaves.

This is my very favorite carrots bunch, dard red, orange and yellow carrots called as Rainbow carrots in English.

First, wash and wring out the top of carrot greens after removed big stalks,

boil it for 2, 3 minutes and wring well again.

Put all ingredients in a food processor but at this stage, not to many salt and olive oil, we are going to add these 2 later.
Mix well, add little a little olive oil to get a paste.

Check the taste and add some salt if necessary.

Then your carrot green pesto is ready to use.
The simplest way is just mix it with cooked pasta like Spaghetti, Fusilli, farfalle...
Or you can use it to prepar salad dressing or just put a coffee spoon of this paste on boiled egg, grilled/fried fish (sardin, mackerel, salmon, cod etc. etc.).

If you afraid a bit to make pure carrot green pesto, you can add some fresh basil leaves to remind the normal pesto :-)

Above photo is the penne dish with "full carrots", with this carrot green pesto + cooked rainbow carrots.

Bon appétit!