Here at Mike’s Organic we always give beautiful summer carrots with their tops still attached. There a couple of reasons for this: they are beautiful and everybody should see them and because they are delicious when extremely fresh (as yours are). But instead of tossing them in the compost heap, or worse, the garbage, why not cook with them? This pesto is simple and takes those carrot tops and highlights their beautiful flavor and you should feel good about using the whole vegetable…carrot top to carrot bottom!
- Carrot tops
- 1 cup of loosely packed fresh basil
- 1 clove of garlic
- 1/2 teaspoon kosher salt; more as needed
- 1/4 cup pine nuts (walnuts also work really well here)
- 1/2 cup good quality olive oil
1. Bring a large pot of lightly salted water to a boil. Meanwhile, trim and clean the carrot tops of any thick steams or wilted greens.
2. Toss the tops into the boiling water and blanch for about a minute, take them out and throw into a bowl of ice water (this stops the cooking process and keeps the tops that resplendent green color). Once cool, put into a salad spinner and spin dry.
3. Chop coarsely and measure out 2 cups.
4. Put the blanched greens in a food processor along with the basil, garlic, salt, and pine nuts. Pulse until you have a coarse puree. With the motor still on, pour the olive oil in slowly and process until smooth.
5. Season to taste. Enjoy!