There's a pot of gold at the end of the rainbow. Or a fruity salad with sweet carrot top pesto! It sounds unbelievable but it's true: carrot tops are a wonderful ingredient to use, they are much too good to end up in the bin. The enchanting leaves and stalks magically provide you with all sorts of vitamins, minerals and fibre. The frizzy green leaves taste slightly like parsley. Carrots, coconut, dates, berries, grapes, papaya, orange, pineapple and kiwi make a delicious spectacle for lunch or dinner. You can't get more variety than that!
To make the sweet carrot top pesto: Wash the carrot tops, remove the tough stalks and wash the leaves. Blanch the carrot tops in rapidly boiling water for 1 minute and then plunge them into a bowl of cold water containing a few ice cubes. Drain the carrot tops in a sieve, chop them, and purée with the coconut flakes, almond butter, dates, peeled pistachio nuts, grated lemon peel, agave syrup, vanilla seeds from the vanilla pod and approx. 10 tablespoons of water in a food processor or blender until very smooth.
To make the fruit salad: Wash and clean the fruit and cut into bite-sized pieces. Arrange on a plate or in a bowl in strips. Drizzle the sweet carrot top pesto over the fruit.
Sometimes we need to paint our own rainbow!