Carrot Top Pesto
Did you know the tops of carrots are edible? I like to think of them as a 2 for 1 veggie, just like other roots! These tops are high in vitamin C, vitamin K, and potassium. They have a similar taste to parsley and can be used as a substitute. You can add to soups, salads, green smoothies or made into a delicious pesto or dip. (See Carrot Top Pesto Recipe Below)
To store your veggies, tear the green leaves from the root. If the tops are not removed, they will use the water in the carrot to stay hydrated --- so do not miss this important step! Wash the tops in a salad spinner and then store in a glass or plastic container. Wash the roots, removing any dirt and store in the same or similar container. Place in refrigerator.
If your carrots become limp, it does not mean that they are not fresh, but that they are dehydrated. This can happen quickly in refrigeration. Submerge them in an ice bath for an hour and they'll perk right up.
2 cups carrot tops and stems, cleaned, dried & chopped
⅓ cup pine nuts, can substitute with walnuts or other seeds
2-3 garlic cloves
½ cup extra virgin olive oil
½ cup shredded parmesan cheese (Vegan option:nutritional yeast)
⅛ teaspoon quality sea salt
⅛ teaspoon black pepper
1 Add carrot leaves and garlic to your food processor
2 Pulse until finely chopped
4 Drizzle olive oil until the ingredients are well coated in oil but still chunky
5 Add cheese and nuts/seeds
6 Taste to see how much salt needed. May chaange based on how salty your cheese is.
7 Add Salt & Pepper to taste
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