enjoyment of the season
Quick after-work cooking: Pasta with green carrot pesto and roasted walnuts
Tart-sweet walnuts, aromatic garlic and intensive carrot greens – a symbiosis of aromas
© Lilechka75 / Getty Images
Anyone who thinks carrot greens are only suitable as rabbit food should now tip their spoons. Processed in a quick pesto with toasted walnuts and pasta, it easily passes as gourmet fare. The recipe.
Carrots with greens are especially tasty. The elongated bunched carrots are also called young carrots and score with their intensive, aromatic and sweet taste. The green of the carrots often ends up in the organic bin during preparation. It is edible, full of valuable nutrients and has a great aroma. Carrot green tastes a little like parsley, but is much more intense. Raw, it also has a subtle carrot note.
Unforeseen superfood
The green of the carrots is definitely too good for the organic bin. It not only scores in terms of taste, but also has numerous health-promoting properties. Carrot greens are high in valuable calcium, which the body needs to fight inflammation, keep heart, lungs and kidneys functioning, and keep bones and teeth healthy. It is also rich in iron, magnesium and vitamins C and K. It supports muscle and nerve function, has a positive effect on blood clotting and, last but not least, strengthens the immune system. Large amounts of phytochemicals make leafy vegetables particularly valuable: they can prevent various types of cancer and can have vascular effects such as dilating blood vessels and lowering blood pressure. They also develop neurological, anti-inflammatory and antibacterial effects.
By the way, buying carrots is always a good idea. They are one of the oldest domestic vegetables and were the most eaten side dish in this country until the potato appeared. Although the main harvest time for the vegetables is from June to November, they are available all year round thanks to their good storability. Because of the risk of pesticide residues, as a precaution you should only eat the green of organic carrots and wash them well before use.
The queen of nuts – real nerve power
The carrot green pesto is based on walnuts in addition to carrot greens. Their fresh, sweetish, slightly tart taste wonderfully complements the strong aroma of the carrot greens. Even if in our part of the world it ripens as early as the end of September to mid-October, the walnut is available almost continuously during the winter months. It is full of valuable vitamins, minerals and trace elements. Their unpeeled appearance suggests which organ the nut is particularly valuable for – the brain. Regular consumption of walnuts has been proven to activate performance, promote creativity and the ability to concentrate and support brain functions. Vegetable protein, numerous unsaturated fatty acids such as omega-3 fatty acids and linoleic acid and a load of vitamins and minerals make them a nutrient package.
Fast after-work enjoyment
The green carrot pesto is not only loaded with nutrients, but also prepared in no time at all. Fine Parmesan goes well with leafy greens and walnuts, vegans can use nutritional yeast as an alternative. Mixed with a high-quality vegetable oil and spices, a wonderfully aromatic pesto is created, which – served with pasta – is the ideal after-work meal. Good Appetite.
Recipe for pasta with green carrot pesto and roasted walnuts
ingredients
- 300 grams of spaghetti
- 200 grams of carrot greens
- 2 cloves of garlic
- 150 grams of walnuts
- 40 grams Parmesan (vegan: 2 tablespoons yeast flakes)
- 100 milliliters of olive oil
- ½ organic lemon
- Salt pepper
preparation
- Prepare the pasta according to package directions.
- Wash the carrot greens thoroughly several times and pluck the leaves from the thick stalks. Peel and coarsely chop the garlic cloves.
- Toast the skinned walnuts in a pan without oil until fragrant. Set aside a handful for garnish.
- Finely puree the carrot greens together with the walnuts, garlic cloves and Parmesan.
- Add olive oil and mix again briefly.
- Season with lemon juice, salt and pepper, mix with the pasta. Add some pasta water if necessary.
- Garnish with fresh Parmesan and the walnuts.
- Serve immediately.