Carrot Top Pesto
I know this sounds like a joke. I had read about this before, and I honestly thought it sounded like a pretty bad idea. Some things are better left to the compost pile. But I thought I could try it once. I hedged my bets by including a little basil. I didn't even want to like it, but I put a dollop on a boiled egg, and then had a few more dollops without giving it much thought. So I think it's a small success- however... I found it to be a little bitter. This may be the reason carrot tops aren't wildly popular, and I don't know if I would make it again. But if you're curious or just want to say you did it, read on.
Unlike basil leaves which are a little bit of a pain to pull off, the fluffy leaves come right off when you slide your fingers down the woody stems.
3-4 cups of fluffy carrot tops pulled from the thick stem
1-2 cups basil leaves
2 cloves of garlic
3 tablespoons olive oil
salt to taste
Blend in a food processor. Be sure to add enough salt. Nothing tastes good without it, and carrot tops are no exception!
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I love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look!