This isn’t exactly current (I made this last week and it’s long since been eaten), but I thought I’d post another recipe for carrot tops. I still have more greens left, so there may be a Part 3 coming…
Carrot Green and Walnut Pesto:
(modified from a recipe for Carrot Green, Parsley & Hazelnut Pesto)
3/4 cup walnuts
1/4 cup carrot leaves, chopped
1 clove garlic
Juice of 1 lemon (I just guessed at the amount)
1/4 -1/2 cup extra virgin olive oil
1/2 cup fresh-grated Parmesan cheese
Salt to taste
Toast the nuts at 325ºF for a few minutes to bring out the flavor. In a food processor, puree the nuts, carrot leaves, lemon juice and garlic. Pour in cheese, salt, and olive oil, starting with 1/4 cup. Blend, and increase olive oil if the pesto is too thick.
The recipe suggests serving it over pasta, which I’m sure would be good. I used it to make veggie wraps (with fresh greens from the garden!) and ate the leftovers on homemade wheat bread. It makes me want to experiment with other pesto combinations.