Don’t throw away those carrot tops!
(Cue Bugs Bunny chomping on a carrot, “what’s up doc?")
Carrots are in the same family (apiaceae) as parsnips, coriander, fennel, and parsley.
Elise Bauer
Not surprisingly the carrot greens taste a lot like parsley!
A little bitter, a little carrot-y.
Greens from younger carrots are milder than those from older carrots.
Elise Bauer
Carrot tops are high in vitamin C, vitamin K, and potassium.
Use them as you would parsley, or in place of parsley in recipes.
Or make this carrot top pesto.
Elise Bauer
I promise you this pesto will change your mind forever about carrot greens.
You could also swap out some of the greens in otherpesto recipeswith carrot tops.
How to use carrot top pesto?
Elise Bauer
Like any other pesto.
Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves.
Scrape the sides down with a rubber spatula.
Elise Bauer
While the food processor is running, slowly pour in the olive oil in a steady stream.
Scrape the sides down with a rubber spatula.
Elise Bauer
Elise Bauer
