As per my CSA requirements, this past week I assisted in the distribution of shares at our pick-up location. I pretty much watched the same scene play out on repeat: people ripping off the tops of carrots and putting them in the compost bin. Honestly, I did the same thing the last time I purchased carrots but seeing the pile of carrot tops grow and knowing we were responsible for transporting the compost bucket to the bin I was intrigued to find a use for them.
Cleaning carrot tops
Before you start making this recipe, make sure to thoroughly clean the carrot tops. Like other small leafy greens, then can be filled with dirt or tiny bugs.
Here’s how I like to clean carrot tops. (This also works well for other leafy greens—like parsley, dill, cilantro.)
Rinse each carrot top, checking carefully that every leaf is clean. Place into a salad spinner. Add water and white vinegar solution to soak for 5-10 minutes. Drain & rinse. Repeat if you feel necessary. Spin to dry.
Ways to use this carrot green pesto
You saves the carrot tops. Cleaned the leaves. Made them into a pesto. Now what? Here are a few ways to use it.
Dip/Spread
add this spread to your next sandwich & top with your egg of choice
Tossed with Pasta
thin out with a little pasta water or milk, combine with pasta, reheat & top with your favorite cheese
Dressing
add flavor to your roasted vegetables by mixing this in while your vegetables are still warm
Carrot Top Pesto
Ingredients
- ½ cup dry unsalted cashews
- 1 garlic clove, chopped
- 1 scallion, chopped
- 4 cups carrot tops (thick stems removed)
- 1 tablespoon techina paste
- 2 tablespoons olive oil
- 3 tablespoons water
- 2 tablespoons rice wine vinegar
- ½ tablespoon honey
Instructions
- In a food processor or blender, pulse the cashews to a medium grind.
- Add garlic and scallion. Pulse again.
- Add in the remaining ingredients and continue to pulse to your desired texture/consistency.
Carrot Top Pesto Cauliflower
