Un aliño sorprendente: salsa verde de hojas de zanahoria y albahaca

A surprising dressing: green sauce of carrot leaves and basil

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


  • Green carrot stem.
  • Cold water.
  • Basil leaves.
  • Extra virgin olive oil.
  • Garlic clove.
  • Salt.


We are going to make a super tasty green sauce that will be used to dress our salads and even accompany our pasta, meat or fish dishes. And a very simple but very effective recipe:

– Step 1: We cut the green stem of the carrot, leaving only the part of the leaves since the part closest to the stem is very fibrous and bitter and 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 splash of olive oil and a peeled clove of garlic. We crush it, add salt and that's it.

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


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