Carrot Green Pesto

May 19, 2020 / Lyn Jones / 0 Comments

Carrot leaves are considered as natural detoxifier, promotes bone strengthening, prevents anemia et al.

Ingredients:

Carrot tops: 1 kg
Garlic: 2-3 cloves
Lemon juice: 2 tbsp
Basil leaves: half cup
Pine nuts: 3 tbsp
Olive oil: 3 tbsp
Parmesan cheese: half cup (grated)
Salt: as per taste
Pepper: as per taste

Blanch the carrot tops: remove the very thick stems. Boil a pot of water and add carrot tops. Cook for about three minutes and stir occasionally. Once the green gets tender, drain the hot water and put the greens in an ice cube bowl. This helps in retaining the colour of a vegetable.

Now, take the greens out and spread them on a plate and let them dry.
Add the greens, garlic, pine nuts, basil leaves in a mixer grinder and make a chunky, coarse paste.

Season the paste with salt, pepper, olive oil, lemon juice and Parmesan.
Your carrot top pesto is ready to be served.

Store the pesto in fridge in an airtight container for 3-4 days.

Basil Pesto Hummus

May 19, 2020 / Lyn Jones / 0 Comments

servings: 4

  • 2 cups chickpeas, boiled
  • 4-5 garlic cloves
  • ¼ cup of pine nuts
  • 1 cup of basil leaves, plus extra for garnish
  • 1/2 cup olive oil, plus extra for topping
  • ¼ cup of Parmesan
  • 2 Tbsp of lemon juice
  • Salt to taste
  • 1. First prepare the pesto sauce: mix basil leaves, garlic, Parmesan and pine nuts in a blender. Add the olive oil, a little at a time to emulsify, and continue blending until all the ingredients come together.
  • 2. Add the chickpeas and salt, and blend again until smooth.
  • 3. Transfer to a bowl, and add the lemon juice. Mix well and check seasoning.
    Finish with a drizzling of olive oil, a sprinkling of red chilli powder and fresh basil leaves on top. Serve with pita breads.
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