When fluffy green carrot tops come with my carrots, I know exactly what to do, and I look forward to adding them to my lunches. I found some easy ways to celebrate the bitter carrot top flavor. Splitting every bunch I get into thirds, I make pesto, a week’s worth of pre-rinsed salad greens and meal garnishes, and broth. With all their potassium, vitamins, and minerals, carrot tops are a treasure too good to waste.
Carrot Top, Cashew, and Pistachio Pesto:
- 1/3 of a bunch of carrot tops, rinsed and dried in a salad spinner
- 1 handful of unsalted, raw cashews
- 1 handful of roasted pistachios
- 1 clove of garlic
- 1 pinch of salt
- 1 pinch of pepper
- 2-3 tbs. olive oil
- Pull the carrot top leaves off the stems, putting them in a pile on a cutting board.
- Place the nuts and garlic on the cutting board next to the carrot top leaves.
- Using a large knife, chop the carrot tops, nuts, and garlic until all the ingredients resemble a coarse meal. Scoop that mixture into a glass container or tupperware.
- Sprinkle salt and pepper over the chopped mixture, and pour in the olive olive oil. Stir the ingredients until everything looks slightly wet. Note: avoid making your mixture sopping wet with oil pooling in the bottom of the container. It won’t stay as fresh and light.
- Put the lid on the container, and tuck it into the fridge. It will keep for 2-3 days. When you are ready to use the pesto, scoop some into a bowl and mix in some fresh squeezed lemon juice and olive oil to freshen it up.
How to Use this in Your Lunch:
- Salad Dressing: mix together 1-2 tablespoons of pesto, a drizzling of olive oil, and a tablespoon of lemon juice or white balsamic vinegar.
- Topping: sprinkle on roasted vegetables, hummus, and rice.
- Garnish: sprinkle on soups, salads, and sides for a pop of color.
- Wraps: pack a tortilla, cheese, roasted vegetables, and a scoop of this pesto. Roll it all up together!