Alas, I must own to not having been able to personally try this recipe yet. I love the idea and will try it as soon as I have some carrots grown in my garden or see some in the market with the tops on??? I heard about this on NPR's All Things Considered, click the recipe link to go to the original story.
As shown below, this recipe is an excerpt from a book called: Roots: The Definitive Compendium with More than 225 Recipes. Another book to add to my reading list!
Carrot Top Pesto
I serve this as a dip with crudites and often add a dollop on top of bruschetta that has been smeared with fresh goat cheese. It's also perfect simply tossed with pasta.
Makes about 2/3 cup
1 cup lightly packed carrot leaves (stems removed)
6 tablespoon extra-virgin olive oil
1 large garlic clove
1/4 teaspoon kosher or fine sea salt
3 tablespoons pine nuts, toasted (see below)
1/4 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
To Toast The Nuts
Toasting pine nuts, almonds, walnuts, pecans, hazelnuts, cashews and pumpkin seeds brings out their flavor. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350-degree oven and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed. Alternatively, nuts and seeds can be browned in a microwave. Spread in a single layer on a microwave-safe plate and microwave on high power, stopping to stir once or twice, until fragrant and lightly browned, 5 to 8 minutes. Watch them closely so they don't burn.
To Make the Pesto
In a food processor, combine the carrot leaves, oil, garlic, and salt and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately or cover and refrigerate for up to 2 days.
Recipe reprinted from Roots: The Definitive Compendium with More Than 225 Recipes by Diane Morgan. Copyright 2012 by Diane Morgan. Reprinted with permission of Chronicle Books.
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