This weekend’s co-op style produce shares will include fresh carrots WITH their tops – not something you see often. But please don’t waste your carrot tops – you can eat them too!
Carrot greens are full of vitamins and minerals, and have a high potassium content, so they are good for you. However, they have a very bitter taste, which explains why they usually end up in the compost bin. There is some debate that carrot tops were among the bitter greens served at the first Passover in Egypt.
- Get produce storage tips to keep your produce fresher, longer.
- Get carrot top recipes or try the recipe below…
Easy Vegan Carrot Top Pesto
from Amy Reiley’s blog
1/4 c unsalted walnuts
1 tbsp + 1/4 c olive oil
1 tbsp sweet onion, roughly chopped
1 clove garlic, roughly chopped
1 bunch carrot tops, thoroughly washed and roughly chopped
Toast walnuts in pan or oven until golden. Set aside.
Heat 1 tbsp olive oil over medium heat. Add onion and saute until soft. Add garlic and saute an additional minute before adding in carrot tops and a pinch of smoked salt. Cook until carrot tops wilt, about 1 minute.
Transfer to blender, adding toasted walnuts and 1 tbsp water. Blend, adding olive oil in a slow stream until mixture becomes a coarse paste (the texture of pesto!) You may not need all the olive oil or you may need additional.
Season with additional smoked salt to taste.
Serve as a dip, salad dressing or over pasta.