As I move forward in the adventure of growing my own food, I’m realising that there is actually much more to eat in a plant than what I thought. Lately, I’ve cooked radish leaves, and also found out many flowers are edible. So I decided to investigate if it was possible to cook carrot tops, as I feel it was such a waste to be throwing out such fresh looking leaves from the carrots I grew with such effort.
So I looked online what I could make with carrot tops. The main suggestions were soup and pesto. Since it’s quite warm, I went for the pesto option. I’m not very good at following recipes, so I don’t have quantities but I guess you can adapt the recipe to your taste.
Ingredients: fresh carrot leaves, virgin olive oil, pine nuts, Parmesan cheese and garlic (I also added a few basil leaves).
Thoroughly wash the leaves. Pick the tender leaves off the stem and put them in a mixer bowl (the amount of leaves really diminishes when you blend them, like when you cook spinach). Add one clove of garlic, a splash of olive oil, some pine nuts and a little grated Parmesan. Blend it all together until it is nice and smooth.
I let it sit for one day in the fridge, then added it to wholewheat fusilli. The result was delicious! It tasted a little stronger than regular pesto. I’ll be making it again for sure.