Carrot tops are rich in protein, minerals, and vitamins and contain even more vitamin C than the root-so why toss ‘em? These leafy greens have a uniquely sweet and bitter flavor perfect for soups or pastas. If you’re harvesting carrots this season, keep the greens and whip up some tasty carrot top pesto.
6 carrot tops (1 cup packed)
1 cup packed basil
1/2 cup olive oil
1/4 cup almonds
1/2 cup shredded parmesan
2 cloves garlic
juice of 1/2 lemon
salt and pepper to taste
Toast almonds on a metal tray in the oven or toaster oven.
Combine carrot tops, basil, olive oil, almonds, lemon juice, and parmesan in a food processor.
Add one clove of garlic at a time, testing flavor in between and proceeding according to preference.
Add salt and pepper to taste (we used approximately a teaspoon of each).
Other pesto ideas:
swap almonds for softer nuts like tree or macadamia nuts and use a mortar and pestle/blender
incorporate a little lemon zest for extra citrus flavor
- spread your carrot top pesto over roasted carrots to fully taste the fruits of your labor!