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Carrot Green Pesto Recipe: Don’t Waste Veggies, Instead Give A Gourmet Spin

Anindita Ghosh 0
Carrot Green Pesto Recipe: Don’t Waste Veggies, Instead Give A Gourmet Spin

Highlights
  • Don’t waste carrot greens, make pesto sauce out of it
  • Carrot greens are herbaceous and coarse, with a hint of sweetness
  • Carrot leaves are considered as natural detoxifier

We all have seen rabbits consuming carrot greens. But did you ever thought of eating that carrot top? Actually you can and that too in the form of the very popular pesto sauce. The whole idea is to waste as less amount of food as possible. If we look into the recent trends, people and chefs around the world are talking much about zero-waste cooking. Restaurants around the world waste several million tons of food every year. Even in every household, we cut off almost half of a vegetable we buy. Hence, zero-waste cooking is something that the world is looking up to. It is all about cooking every part of an ingredient, especially vegetables, we buy from the market. Add on point to it is the taste; most of us are unaware of the good taste and nutritional value of the veggie parts we throw in the dustbin.

 

Let’s talk about carrot greens. They are herbaceous and coarse, with a hint of sweetness in them and tastes somewhat like celery. It is said that carrot tops have similar nutritional profile to their roots, providing minerals and vitamins. Carrot leaves are considered as natural detoxifier, promotes bone strengthening, prevents anemia et al

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