Have you ever been asked if you wanted to keep the tops of your carrots when you buy them at a farmers market? My answer is always yes, and I think it should be yours too. After all, we’re paying for the whole plant, so why not take advantage of an essential part? Carrot tops are a versatile ingredient that can easily be made into several delicious dishes in and of themselves. Easily substituted for parsley, carrot tops possess a peppery flavor similar to arugula and are rich in vitamins A, C, K, and potassium. They can be converted into a pungent salsa verde or chimichurri or substituted for dill in a yogurt dip. They are also delicious used in soups, stews, and salads, in addition to other greens.
My personal favorite use for carrot greens, or fronds, is making a pesto. Regardless of how you use them, keep in mind that, unlike carrots, their fronds wither quickly, so use them shortly after they are purchased. If you need to store them, wash them gently, wrap them in a damp paper towel, and store them in the crisper in the refrigerator. They will keep for about a day, maybe two at most.
Instructions
Step 1: Wash and dry the carrot fronds. Cut them into 2-inch pieces and place them in the bowl of a food processor. Do not use a blender—it heats up too fast, and your pesto will become brown as a result.
Step 2: Toast the walnuts in a dry pan until fragrant and slightly brown. Let them cool, and then place them into the food processor with the fronds.
Step 3: Add the lemon zest, juice, parmesan cheese, and garlic to the bowl of the food processor.
Step 4: Turn on the machine, and add the olive oil in a very thin stream until the pesto reaches the desired thickness.
Step 5: The pesto can be stored in a sealed container in the refrigerator for up to one week.
Catbird Cooking 