Freshness , Freshness
29.04.2017

So simple, so good – Froilein Fux’ vegan pesto recipe

Whip up a delicious vegan meal with carrot top pesto! We spoke to Karina from Froilein Fux about one of her favourite recipes.

Whether Pesto Rosso or Basil Pesto, when added to pasta Vapiano’s homemade sauces create a wonderfully simple yet delicious meal. Pesto is also hugely popular as a spread, with oven roasted veggies and even on top of a pizza.

 

Vegan blogger Karina from Froilein Fux is also a fan, especially as it’s so easy to make pesto vegan. We asked her to create a tasty recipe for you to recreate at home.

Hi Karina! What are the ingredients in your vegan pesto?


My pesto recipe is based on fresh green carrot tops and walnuts. Nowadays, carrot tops often end up in the bin. But why? The tops taste great and are perfectly safe to eat.

In this day and age we often forget how fortunate we are to have the food in our kitchens. Our grandmothers would never have thrown away fresh vegetables without a second thought. But things have changed. Sometimes it’s hard to find carrots with fresh tops in supermarkets and even if they are still there, we never think to use them. We chop them off and they land in the bin instead of on our plates.

 

You’re right. But aside from pesto, what else can carrot tops be used for?

They’re actually incredibly versatile. As well as pesto, carrot tops are ideal for making soups and smoothies. The fresh greenery not only tastes great, but also adds colour to salads and sauces. I would describe the flavour as a mix of fresh carrots and parsley. It’s such a shame to let them go to waste.

What else do you add to your vegan pesto?  


To create a fuller flavour, I use walnuts with the carrot tops. Add some fresh garlic and top quality olive oil and that’s all there is to it!

Carrot top pesto

 

makes approx. 280 g

Ingredients:


100 g fresh carrot tops

150 ml olive oil
70 g walnuts
1 red onion

2 garlic cloves
Salt, pepper 
 
 

Preparation:

Cut the greenery off the top of your carrots, then wash and pat dry. Chop roughly. Peel the onion and the garlic and dice finely. Chop the walnuts.


Add all the ingredients to a blender and whizz until you have a creamy consistency. Season with salt and pepper and serve with freshly prepared pasta.

Enjoy your pesto sooner rather than later as it only keeps for a few days in the fridge.

About Froilein Fux:

Cologne-based blogger Karina has been vegan for years. She blogs about vegan recipes and her vegan lifestyle at www.froileinfux.de. Pop by for some simple ideas on preparing a tasty vegan meal.

 

Author
Karina

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