Much of today’s food waste occurs because we are very picky about which parts of a vegetable we use and which not. Carrots are one example. Their green tops often simply get thrown away even though they are perfectly edible. The same goes for the leaves of radish. What many people don’t know is that you can make delicious pesto out of it. Here’s the recipe:
1 bunch carrots (green part only) or one bunch radishes (leaves only)
1 clove garlic
3 tablespoons hazelnuts (chopped)
40 g Grana Padano
3 tablespoons walnut oil
pepper & salt
1. Roast the hazelnuts in a pan without oil until they take a slightly darker color and smell delicious.
2. Chop the garlic very finely.
3. Wash the tops of the carrots (or leaves of radishes), dry, (and remove the harder stalks).
4. Put all the ingredients together in a mixing bowl and blend them until a uniform pesto has formed. Depending on the desired consistency even add a little extra oil and season with salt and pepper.