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….

and nutritious…

and tasty…

and versatile.

As a topping for my Lemony Carrot Cauliflower Soup

recipe here

As a condiment for boiled eggs…

Or for a little added something to simple goat cheese and crackers…


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.

Now I’m thinking Carrot Top Pesto Pizza for Captain François.
Oh, the possibilites!
Never throwing these out again, ever!

Thanks for the inspiration Diane Morgan


4 responses to “CARROT TOP PESTO”

  1. I love Pesto and this is an excellent substitute to parsley. Very fresh and tasty!

  2. […] and could be transformed into pesto (recipe found here) […]

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