The carrot leaves are edible and have the same nutritional properties, vitamins and minerals carrots. They have a slightly spicy and herbaceous taste that goes very well with the lemon zest and olives.

I used the leaves of carrots for preparing a sauce for a salad of raw zucchini, but can be used to achieve the sauces for pasta or cereals.


  • 50 g carrot leaves
  • 20 g green olives
  • 15 g ground almonds
  • zest of 1 lemon
  • 50 g oil
  • salt to taste

How to prepare the leaves of carrot sauce

Wash very well the carrot leaves.

Chop the almonds with the oil, then gradually add the leaves of carrots and chopped olives.

Add the lemon zest and salt.

Courgettes are simply washed and cut into sticks.

Season the sauce with zucchini carrot leaves.

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