This easy vegan carrot green pesto recipe looks yum and so fresh for summer eating. Thank you to Food Pharmacy authors Lina Aurrel and Mia Clase for sharing this recipe with us! Over to Lina and Mia.
3 large carrots
2/5 cup (100 ml) carrot tops
1 garlic clove
2/5 cup (100 ml) basil leaves
2/5 cup (100 ml) hazelnuts (filberts)
1 tbsp freshly squeezed lemon juice
1/5 cup (50 ml) olive oil
Salt and freshly ground black pepper
This pesto is extra healthy due to the inclusion of some unusual vegetable parts. As in, using the carrot tops instead of the root. It’s so nutrient-dense that half a serving is enough. Say what? What should we do with the carrot? Turn it into spaghetti, of course!
Pull off the carrot tops and chop them coarsely. Mix them with garlic, basil leaves, hazelnuts, and lemon juice. Add olive oil in a thin stream until the pesto thickens. Season with salt and pepper. Use a potato peeler, mandolin, or vegetable spiralizer to make long spaghetti-like strands with the carrot onto an attractive plate. Top with the pesto!
Lina Nertby Aurell and Mia Clase run the blog Food Pharmacy, one of the most popular science health blogs in Sweden. They live in Stockholm, Sweden.
Excerpted from Food Pharmacy: A Guide to Gut Bacteria, Anti-Inflammatory Foods, and Eating for Health by Lina Aurell and Mia Clase, with permission from Skyhorse Publishing, Inc.
Photography by Ulrika Ekblom