The first year I ever grew carrots, I was so excited. And because I wanted amazing carrots, I gave them lots of love. And fertilizer. As it turns out, carrots don't really care for a lot of fertilizer, and will put on lush, gorgeous tops without really making much of a carrot. So I had to find something to do with the over-abundance of carrot greens we had. As it turns out, this was a very happy accident because carrot-top pesto is unbelievably good! It tastes like Spring. Cool, and light, and such a pretty green!
This pesto is amazing on pasta, in tuna salad, as a pizza sauce, or added to sour cream to make a dip. It is also pretty darn amazing straight out of the jar on a cracker. (Not gonna lie, this is usually how I end up eating it!)
So the next time you have fresh carrots, save those greens! And enjoy this super-simple recipe.
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