With the past couple of weeks CSA’s, we’ve been getting carrot bunches with greens that go on for days. It seemed silly to just toss the tops – they are completely edible. One of my faboosh readers directed me towards a pesto recipe and I didn’t bother clicking on it, I knew I was going to create it myself.
For some reason, I find pesto to be an extremely personal thing. Or maybe that’s just me. I don’t like nuts in mine, I like lots of garlic, and minimal parmesan. To each their own. Here’s what I came up with!
Garlicky Carrot Greens Pesto
1 bunch carrot greens, washed, and loosely chopped
3 garlic scapes (~5 cloves of garlic equivalent)
2 garlic greens (or 1 bunch green onion)
2 Tbls grated parmesan cheese
1 Tbls lemon juice
1/2 cup olive oil
salt and pepper to taste
Combine all ingredients in a food processor and puree until smooth.
I served it fresh – dollop on wild salmon with pasta tossed in a bit more pesto and pasta water. It made a couple of cups worth so it’ll be incorporated in many meals to come! Naturally, it is missing the sweet basil flavor but I love the earthy taste that the carrot greens give it and I can sleep well knowing my dear carrot tops didn’t go to waste.
Except I know I’ll be getting more and more carrot greens and there’s only so much pesto a girl can eat so keep the ideas coming!