Carrot Top Pesto

Personally, I prefer buying bunches of carrots with the gorgeous greens attached because they are the freshest in the market or store. Keep in mind, the perkier and fluffier the greens, the fresher the carrots. If they have the greens on them, you know they have to had come from a closer farm and be fresh otherwise the leaves would start to brown long before the carrots have gone bad.

Carrot tops are totally edible themselves and have an earthy flavor that tastes faintly of carrot and parsley while also having some bitter and tart notes. They can greatly add depth of flavor and complexity to a dish. So I urge you not to just throw them away!

Instead, make this bright and zesty pesto and help with a unique way to reduce food waste! Like any other pesto, it is great served as a dip with crackers or crudité, spread on crostini or toast, tucked into a sandwich, drizzled over roasted carrots, eggs, tossed with pasta, mixed with potatoes, smothered over chicken or steak.

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Carrot Top Pesto

Ingredients

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