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Carrots with carrot top pesto

Carrots are often not a common vegetable to serve alone.  You usually find them snuggled next to a roasted potato or alongside a cucumber on a crudité tray.  But with a little imagination carrots can make a wonderful side dish, and add a bit of color to your table.

And have you ever wondered what to do with carrot ops?  The large leafy greens sprouting out of your farmer’s market version?  Don’t through them out.  They are great in a pesto, as the recipe here describes, or even think of them as an alternative ingredient for a Chimichurri.

This is a simple recipe that will appeal to anyone.  You can use large carrots, or during the fall and winter, find some rainbow versions.  When using large carrots, it’s easier to cut them in half length wise and then in half width, making faster to cook.

 

 

Carrots with carrot top pesto

Carrots are often not a common vegetable to serve alone.  You usually find them snuggled next to a roasted potato or alongside a cucumber on a crudité tray.  But with a little imagination carrots can make a wonderful side dish, and add a bit of color to your table.

And have you ever wondered what to do with carrot ops?  The large leafy greens sprouting out of your farmer’s market version?  Don’t through them out.  They are great in a pesto, as the recipe here describes, or even think of them as an alternative ingredient for a Chimichurri.

This is a simple recipe that will appeal to anyone.  You can use large carrots, or during the fall and winter, find some rainbow versions.  When using large carrots, it’s easier to cut them in half length wise and then in half width, making faster to cook.

 

 

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Ingredients

Recipe serves: 4-6
about 1 pound carrots with carrot tops (500 grams), peeled and trimmed, can use rainbow or large cut into halfs or quarters
2 tablespoons sherry vinegar
2 tablespoons honey
2 tablespoons olive oil
salt and black pepper, for seasoning
carrot top pesto
2 cups carrot tops, hard stems removed, finely chopped
2 tablespoons olive oil
1 teaspoon sherry vinegar
1 shallot, finely chopped
2 tablespoons pine nuts, you can also substitute with pistachios
1/4 cup fresh basil, leaves only
3 tablespoons grated parmesan (optional)
salt, to taste
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Carrots with carrot top pesto
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  • time
    30 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

  • about 1 pound carrots with carrot tops (500 grams), peeled and trimmed, can use rainbow or large cut into halfs or quarters
  • 2 tablespoons sherry vinegar
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • salt and black pepper, for seasoning
  • carrot top pesto
  • 2 cups carrot tops, hard stems removed, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon sherry vinegar
  • 1 shallot, finely chopped
  • 2 tablespoons pine nuts, you can also substitute with pistachios
  • 1/4 cup fresh basil, leaves only
  • 3 tablespoons grated parmesan (optional)
  • salt, to taste

Directions

1
Done

In a saucepan, place carrots, 1 tablespoon sherry vinegar, 1 teaspoon salt, and add water to cover the carrots.
2
Done

Set over high heat and bring to a boil, then lower heat to a simmer and cook for 20-25 minutes. If you need more water, add a necessary.
3
Done

Once carrots are fork tender, remove any extra water, and then add the remaining 1 tablespoon vinegar, honey and 2 tablespoons olive oil.
4
Done

pesto

Place carrot tops, olive oil, shallots, vinegar, pine nuts, olive oil and parmesan cheese to a small blender or NutriBullet. Blend until well combined, taste and adjust any of the ingredients to your own taste including addition of salt.

5
Done

to serve

Place carrots in serving bowl or on plates, and spoon over the pesto. Serve hot or at room temperature.

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