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A surprising dressing: green sauce with carrot leaves and basil

by Amercook Spain
- By Pablo González, 2 Michelin star chef

🥕 For our chef, the green leaves of carrots are an exceptional source of nutrients and a part of this vegetable that can help us enhance many of those recipes we make at home, from salads to soups or green sauces.

Nowadays it is somewhat difficult to find carrots in the branch in some large stores, but if we have the opportunity, we should avoid discarding the green part to give it all the attention it deserves, since it is a sign of freshness and quality of the product. They also help us to get delicious accompanying sauces. Don't miss out on this original recipe!




  • Green stalk of carrots.
  • Cold water.
  • Basil leaves.
  • Extra virgin olive oil
  • Garlic clove.
  • Salt 


Let's do a green sauce Super tasty that will serve us to dress our salads and even accompany our pasta, meat or fish dishes. Yna very simple but very successful recipe:

- Step 1: We cut the green stem of the carrot, keeping only the part of the leaves since the part closest to the stem is very fibrous and bitter and it would be difficult for us to chew.

- Step 2: We wash well with plenty of cold water.

- Step 3: We place them in a blender glass or in a food processor along with some basil leaves.

- Step 4: Add a dash of olive oil and a peeled garlic clove. We crush we put salt and that's it.

We already have our super aromatic and very tasty green sauce!



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