The other day I purchased some lovely fresh local carrots from the market,
tops and all and I got to thinking,
since we eat beets greens,
are carrot tops edible?
So I did a little research
and apparently they are very much edible….
As a topping for my Lemony Carrot Cauliflower Soup
As a condiment for boiled eggs…
Or for a little added something to simple goat cheese and crackers…
CARROT TOP PESTO
what you will need
2 cups loosely packed carrot tops, leaves only
5-6 tbsp olive oil
2 garlic cloves
3 tbsp dry-toasted pine nuts
1/4 cup grated Parmesan cheese
how to prepare
In a small food processor pulse carrot tops, olive oil and garlic
until finely minced.
Add pine nuts and pulse until finely chopped.
Stir in Parmesan until combined.
Thanks for the inspiration Diane Morgan