Carrot tops are full of nutrition. They can be on the bitter side but when you mix them with the basil, garlic, nuts, oil, and cheese it makes an amazing and flavorful pesto.
I go to the farmers market every week and one of my favorite venders always asks me if I want him to remove the carrot tops from my carrots. Normally I do, because they feed them to their chickens. This time I said no thank you, I am going to make a pesto out of them and he looked at me with amazement.
Recipe: Approx. 1 1/2 Cups
- 1 1/2 Cups Carrot Tops
- 1/2 Cup Fresh Basil
- 3/4 Cup Walnuts
- 3/4 Cup Aged Asiago Cheese
- 1/2 Cup Extra Virgin Olive Oil
- 2 Clove Garlic
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 1/2 Teaspoon Sea salt
Wash the carrot tops and dry them well. Shred the cheese and measure all the ingredients, then puree in a food processor or blender.
Carrot tops are very healing and can help rid the body of toxins due to their antiseptic, diuretic and stimulating properties. They are full of chlorophyll, antioxidants, vitamins, minerals, and trace elements, especially Vitamin K, potassium and they contain 6 times more Vitamin C than the carrot themselves.