This is our current favorite recipe for baby carrot greens. Great for those carrot thinnings and enjoying pesto while you wait for the basil to mature!
N.B. We find the carrot greens from young carrots are tastiest. Mature, late season carrot greens tend not to be as flavorful and can be kind of chewy.
The recipe below is adapted from Diane Morgan's recipe on culinate.com. Thanks Diane!
For every cup of carrot top thinnings (leaves, no stems), use:
- 1/4 cup extra virgin olive oil
- 1/4 tsp sea salt
- 1/4 cup nuts (your choice of: pine nuts, almonds, walnuts, pumpkin seeds. Take the time to toast them on a cookie sheet at 350 F for about 5-10 min; it brings out the flavor. Our favorite is a pumpkin seed/walnut mix).
- Optional: 1 garlic clove
- Optional: 1/4 cup freshly grated Parmesan cheese. (If you are vegan, or a purist, substitute an extra TBL nuts for the cheese.)
Combine carrot greens, olive oil, salt and garlic in food processor. Add nuts and pulse until chopped. Add cheese.
Best if used within 2-3 days, or freeze in ice cube trays. Use it wherever you want pesto.