But they are edible! Who knew?

I only found out because they were in my farm box from Cal Poly Pomona, which you can buy online here. I figured if they hadn’t cut off the tops then maybe they were like beet tops, which are as yummy as Swiss chard.

So thanks to some inspiration from this recipe from The Guardian, I made a pesto sauce from the carrot tops! SO easy and delish.

Make sure to use organic as the tops get the bulk of the pesticides.

Carrot Top Pesto

-1 bunch carrot tops
-1/4 cup olive oil
-1-2 garlic cloves depending on size and preference  
-Handful of walnuts (roughly 1/2 cup), or substitute pine nuts or almonds
-Salt to taste 
-Crushed red pepper for heat (optional)

Rinse the carrot tops well. Soak them for 10 minutes. Then rinse and soak again. 

Use a blender or food processor to blend the rest of the ingredients, except the crushed red pepper, which you can sprinkle on once plated. Simple as that! 

For those with sensitive tummies (like mine), cook the pesto in a frying pan for a few minutes. The heat takes off some of the zest of the garlic so it’s easier on the stomach. 

This would be great on sandwiches, salads and any dish where pesto shines. I like it with brown rice pasta with veggies and chicken. Yum!