It almost feels canibalistic, you know? Like how people don’t like to eat eggs with chicken, except for not at all.
Because carrot top pesto. We’re using the whole plant!
I’ve seen sauces and drizzles using carrot leaves in several recipes, but they have been more thin and acidic, like a chimichurri. The benefit of a pesto is that you use a LOT of the tops, which is important to me because there is essentially more top than bottom to a carrot when you think of using the carrot itself as the food and the greens as a topping. I’ve also seen carrot greens wilted down like spinach, but I wanted to keep them raw for their lovely barely-there-carrot flavor.
So. Pesto! The first time I made this I used pecans because I already had them, and I wanted the flavor of this pesto to be different than a regular basil pesto. I did use parsley, lemon, garlic, and parm – all the usual suspects. We’ve used this over fish, with pasta, and on toast as crostini, but my favorite way to use this is to have it almost as a dip for roasted carrots. These came straight out of our yard, but any carrot bunch with the leaves still attached will do!