Did you know that you can eat most green vegetables?

Don't you think it's always a bit of a shame to throw away the greens of carrots, kohlrabi, fennel & co. Good! Because there are super delicious things you can do with them! For example pesto!

Often the greens are also richer in vitamins, minerals and secondary plant substances than the vegetables themselves. For example kohlrabi leaves. These have almost twice as much vitamin C as the kohlrabi tuber itself.

The production of pesto is very simple. And: You can make different variations with different wild herbs that are in season!

Here is one of my favorite recipes:

• 2 handfuls of carrot green (remove the hard stalks)

• A few leaves of wild herbs. Currently I am refining my Pestos Gundermann and fragrant tartlets (also known as mountain mint or agastache). But be careful: wild herbs with an intensive aroma like the Gundermann only need a few leaves!

• 75 ml olive oil

• 2-3 cloves of garlic, pressed

• 1 handful of cashew nuts (or sunflower seeds are also super delicious)

• Grated peel and juice of a ½ lemon

• salt and pepper to taste

Wash the carrot greens and wild herbs well and put them in a chopper with the remaining ingredients and mix until you have the consistency you like. I like the pesto really creamy.

Season with salt and pepper. Et voilà!

I prefer to use the pesto on a sandwich :-)

Bon appétit!

Yours, Dagmar

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