Ingredients
1 bunch carrot tops, root end trimmed, thoroughly rinsed, patted dry, and roughly chopped (about 1 c.)
1 clove garlic, chopped
1/4 c. freshly chopped herbs (such as green onions)
1/3 c. toasted nuts (such as hazelnuts)
1/3 c. freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/4 c. extra-virgin olive oil
Preparation
Step 1Combine carrot tops, garlic, herbs, nuts, and Parmesan in the bowl of a small food processor and blend until mostly smooth. Season with salt and pepper, add oil, then continue blending until well incorporated.
The key to eating carrot greens is to rinse well. Same goes for beet greens and radish tops. They tend to trap lots of grit, so if you don’t want undesirably crunchiness in your bite, I’d recommend taking your time and rinsing thrice. Shake off all the residual water, then pat dry with a towel and you are now free to experiment with making your own best pesto. I used toasted hazelnuts, but really, any nut could work here. (Almonds and pecans would be my second and third choices.) In keeping with the minimal waste theme, I used green onions that I had grown from cut root ends on my windowsill because that’s what I had on hand, but you can use anything: basil or parsley for a more classic taste, or mint or cilantro for a more distinctive pop. Give it a whizz until it’s smooth, then toss in some pasta or roasted carrots and that’s that!
