Have you often wondered where does all the carrot leaves go? I have a good reason for this title: Carrot Leaf Pesto | Healthy and Nutritious Food. What do think?
The vibrant carrot leaves that most of us don’t even know it’s edible and so nutritious. Firstly, another mean of getting more fibre into you and then the vitamins and minerals. Because of carrot leaves is loaded with potassium (a healthy heart food) it can be bitter so I would suggest picking the tender leaves instead of the whole stalk especially if the leaves are old.
Carrot leaves, packed with chlorophyll and phytochemicals that give plants their green colour and pigmentation. You really would want a bucket of that. Chlorophyll then is an excellent source of magnesium which is key to a healthy body and mind. It relaxes the nerves, promotes healthy blood pressure and strong bones and muscles.
Try the same recipe with kale or other green leafy veg. Try using organic whenever possible.
- 1 cup of washed and chopped carrot leaves
- 1/3 cup of sunflower seeds
- 1/3 cup of extra virgin olive oil
- 1 clove of garlic
- Juice of 1/2 a lemon
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of paprika
- Salt to taste
- Put all the ingredients in a high-speed food processor.
- Blend until all breaks down and a coarse paste is formed.
- Add more lemon juice to taste.
- Check the seasoning and adjust to taste.
Use tender leaves to avoid a stringy and fibrous result.
Carrots leaves are readily available, however, to get the best of what you eat, get your hands on some organic leaves as carrot leaves are usually heavily sprayed as farmers know that generally, people won’t buy these leaves.
Did you know you can even plant your own? Of course, this carrot leave recipe was realised using the leaves from my carrot! In winter! But I planted them late summer, and I have a polytunnel.
Do you have a vegetable garden? How difficult is it to manage?