The bright green color, the creamy and crunchy consistency, the intense aroma and the gentle taste make this pesto, prepared with carrot leaves, nutritional yeast, almonds and oil; it is an unusual condiment that surprises the sight before even the palate. The recipe was prepared for us by Ilaria Pierini, who passionately and consciously chose vegan and sustainable cooking in response to the frantic pace of city life. A clear example of attention to waste in a green perspective and of revisiting traditional recipes that do not lose flavor in their new guise.The alternatives to carrot leaf pestoThe classic pesto is the Genoese one, prepared with basil leaves as we tell you here, but you can prepare this tasty sauce also with other ingredients, such as rocket, sage, sun-dried tomatoes, olives and much more as we explain here.
<p>The <strong>green</strong> bright color, the <strong>creamy</strong> and <strong>crunchy</strong> consistency, the <strong>aroma</strong> intense and the <strong>taste</strong> gentle make this <strong>pesto</strong>, prepared with the <strong>carrot leaves</strong>, the <strong>nutritional yeast</strong>, the <strong>almonds</strong> and the <strong>oil</strong>; it is an unusual condiment that surprises the sight before even the palate. The recipe was prepared for us by <strong>Ilaria Pierini</strong>, who has chosen with passion and awareness the <strong>vegan cooking</strong> and <strong>sustainable</strong> in response to the frantic pace of city life. A clear example of attention to <strong>waste</strong> in a <strong>green</strong> perspective and of <strong>revisiting</strong> <strong>traditional</strong> recipes that do not lose flavor in their new guise.</p><h2>The alternatives to carrot leaf pesto</h2><p>The classic pesto is the Genoese one, prepared with basil leaves as we tell you <strong>here</strong>, but you can prepare this tasty sauce also with other ingredients, such as rocket, sage, sun-dried tomatoes, olives and much more as we explain <strong>here</strong>.</p><p><em>April 2025</em><br /><em>Recipe, photo and video by Ilaria Pierini</em></p>
