This carrot top recipe is super easy and calls for no plastic surgery-ed comedian. Ba dum tccchhhhhhhh. But seriously, carrot tops are green! And they’re amazing. It took me forever to actually use them after years of buying carrots with the tops on. I always had the best intentions of throwing them into something; a stir fry, a smoothie, even a juice on the rare occasion that I make one. But they inevitably ended up sad and slowly wilting, becoming one with the bottom of my veggie crisper drawer. One day I finally felt un-lazy enough to try this carrot top pesto and now I have made it 3 times since. So give yourself one less veggie to peel off the bottom of your refrigerator drawer and try out this recipe.
Ginger carrot top pesto
2 bunches carrot greens, large stems & dry leaves removed*
1/3 c. olive oil
1/4 c. walnuts (or almonds)
1 tbsp. chopped ginger
2 garlic cloves
juice from 1/2 lemon
1/2 tsp. crushed red pepper
salt and pepper to taste
Put all ingredients in a blender or food processor and mix until well-combined. If you want to have it be a bit thinner, you can add some water (1 tbsp. at a time).
*Make sure to get all the big stems removed as they won’t get ground up as easily as the leaves. I also remove any dry looking leaves.
I used mine as a spread on a kuri squash bean burger and in my fall harvest veggie bowl and even as a dip for my carrots.