How to Eat the Whole Carrot
Winter is a time of year when “waste not, want not” seems especially prescient– both because of the holidays (ideally a time for humble gratitude) and because of the biological urge to hibernate and conserve in the cold weather. In the spirit of resourcefulness, we were delighted to find this recipe for carrot top pesto and roasted carrots on The Nest (the home décor page for The Knot). The recipe swaps in pine nuts for pecans– not only an affordable alteration, but one that adds a bit more of a nutty flavor as well– and it also substitutes lime for lemon juice, giving an extra piquant flavor (one we welcome during these long, monotonous winter days). Check out the recipe from Rebecca Gallop below!
A scrumptious way to get the most out of your fresh carrots.
We’ve been receiving beautiful carrots with the tops in our CSA box. Cutting off the tops and trashing them was out of the question, so I immediately looked to see if they’re edible. Of course they are, so I asked my friends what to make with these greens, and everyone suggested pesto! So, carrot top pesto it is!
I used pecans, because I love the extra nutty flavor, and because I never have the traditional pine nuts on hand. I love the earthy flavor of the carrot tops, yet the familiarity of the basil. Our garden is overflowing with basil right now, and I’m trying to work it into as many dishes as I can! Also, I’m not usually a cooked carrot fanatic, but I could eat an entire pan of these roasted (almost-fried) carrots. They’re scrumptious, especially with a spoon of carrot top pesto on top!
Adapted from Bon Appétit, Serves 4-6
- 2 bunches carrots, with tops (about 2 1/4 lbs)
- ¼ cup extra virgin olive oil
- Salt and pepper
Carrot Top Pesto
- 1 large garlic clove
- 1/4 cup toasted pecans (to toast, place in 350°F preheated oven for about 10 mins)
- 1 1/2 cups carrot tops, thoroughly washed and dried, and roughly chopped
- 1/2 cup packed fresh basil
- Juice from 1/2 lime (about 1 tbsp)
- Generous pinch salt and pepper
- 1/3 cup parmesan
- 1/4 to 1/2 cup extra virgin olive oil
- For the roasted carrots, preheat oven to 350°F. Place carrots (with some stem left on top) on baking sheet and drizzle with olive oil. Toss with hands to coat, then sprinkle with salt and pepper.
- Roast for about 45 minutes, then turn oven up to 400°F and roast until you can easily poke with a fork, about 10 more minutes.
- For the pesto, pulse together the garlic and pecans in a food processor. Add carrot tops, basil, lime juice, salt and pepper, and ¼ cup oil. Pulse again, then add parmesan. You may need to add a bit more oil (up to ¼ cup), depending on desired consistency. Taste, and adjust salt and pepper, oil, and lime juice as needed.
- When carrots are removed from oven, transfer to serving platter and top with pesto. Enjoy piping hot or chilled.
via The Nest
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