Carrot top pâté canapés
Appetizer
Cooking without waste
Ingredients
for 2 people
100 g of carrot tops, 50 g of ricotta, one small clove of garlic, 2-3 sun-dried tomatoes in oil, one tablespoon of pine nuts (or almonds or walnuts), stale bread, extra virgin olive oil.
Preparation
Remove the stems as they are too tough. Wash the leaves and blend them with the sun-dried tomatoes, pine nuts – which can be replaced with almonds or walnuts –, garlic, and ricotta, drizzling in the oil until a smooth cream is formed.
Slice the bread, toast the slices, and spread them with the pesto.
A simple and tasty pesto that allows for the use of carrot tops, which are typically discarded. Covered with extra virgin olive oil, it can be stored in the refrigerator; when softened with a little ricotta, it can be transformed into an original pasta sauce. As an alternative to the leaves, carrot peels blended with a handful of almonds, a clove of garlic, a drizzle of oil, and a pinch of chili pepper can be used to prepare an equally flavorful pâté.
half an hour
