Easy
â cup
By Diane Morgan
Published 2012
I almost always buy fresh carrots with their feathery green tops attached. In the past, I would invariably cut the tops off and send them to the compost bin. Honestly, it never occurred to me that they were edible. But the tops of other root vegetables are edible, so why wouldnât carrot tops be edible, too? One day I blanched the leaves, purĂ©ed them with a little olive oil, and then used the purĂ©e as a gorgeous green accent sauce for fish, much in the same way I use basil oil. My next idea was to make pesto, trading out the basil for carrot tops, which proved an amazing alternative. This recipe is an absolute keeper, and itâs satisfying to make use of the whole plant. I serve this as a dip with cruditĂ©s, and often add a dollop on top of bruschetta that has been smeared with fresh goat cheese. Itâs also perfect simply tossed with pasta.
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 2 days.
© 2012 All rights reserved. Published by Chronicle Books.