Eat what you grow…Carrot Tops

I love growing carrots in the garden. Like really, I can never get enough. My daughter loves the different colors and my husband loves the flavor.

I usually overseed my carrots and thin them out once they are eating size, because again, I can NEVER get enough.

One thing I like to do with the greens is make carrot top pesto. It’s so simple to add a little of this and a little of that into the food processor and have a delicious and nutritious dip for our garden veggies.

Carrot Top Pesto

I love the versatility of this recipe. In the spring, I use beet greens with a little lemon. In summer, I use basil or parsley. I usually just use whatever nuts we have on hand. But I always use garlic from the garden to give the pesto an extra POW!

Ingredients:

  • 1 c carrot tops

  • 1 c other greens and/or herbs (basil, parsley, beet greens etc.)

  • 1/4 - 1/2 c nuts (walnuts, pine nuts, pistachios, cashews etc.)

  • 2 - infinity garlic cloves

  • 1/2 tsp black pepper

  • 1/8 tsp sea salt

  • olive oil

  • optional - 1/4 c pecorino or parmesan cheese

  • optional - Juice of 1/2 lime or lemon to taste

Mince the garlic first - either with a knife or in the food processor/blender to get an even consistency. Mix all other ingredients together in a food processor or blender. Add olive oil until the pesto is the consistency you like.

To use the pesto:

  • Roast your carrots and top with the pesto

  • Use as a sauce for pasta or zoodles

  • Cut up garden veggies and use as a dip

  • Sautée with other garden greens

It’s not too late to plan your garden.

Contact Auntie M’s Garden to find out more.

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Eat what you grow…Garlic Scapes

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