If you’re like me, you’re always looking for new ways to use up ingredients, especially things that might end up in the trash (or a compost pile)! Although we’re not always guaranteed to find this ingredient in our boxes at this time of year, you can definitely count on carrot tops early in the CSA season. Don’t toss out those carrot tops!!!
Below is a tried and true recipe for carrot top pesto (modified from the New York Botanical Garden). I’ve even subbed the carrot tops in this recipe for blanched kale (blanched meaning 1 minute in boiling water, drained, and run under cold water or in an ice bath to prevent further cooking). After a few tries, you can easily make this by eyeballing all of the ingredients as you go.
Ingredients
1 cup lightly packed carrot leaves
6 tablespoons olive oil (or other oil of your choosing)
1 large garlic clove
¼ teaspoon salt (or more to taste)
3 tablespoons toasted pine nuts (or other nut - I’ve used walnuts and pistachios)
¼ cup grated parmesan
Instructions
In a food processor, combine the carrot leaves, oil, garlic, and salt, and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate for up to 4 days.
I prefer adding this kind of pesto to cheesy, stuffed pastas like tortellini or ravioli. Enjoy!
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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html
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