I try to use EVERYTHING that comes in our Muddy Boots CSA basket, every week. The latest challenge was carrot tops, which I had always thought looked nice, but were promptly cut off and tossed on the compost pile - WRONG...
Chef Ed Kenney of Town Restaurant, Honolulu, HI turns them into a wonderful pesto. Here is my "tweaked" version of his recipe:
- Carrot Greens - 2 cups
- Basil - ¼ cup (lime basil is even better if your CSA has it...)
- Macadamia Nuts - ¼ cup
- Parmigiano-Reggiano - ¼ cup
- Garlic - 2-4 cloves (depends upon how much you like garlic...)
- EVOO - as needed to texture
Put in a food processor and add the EVOO until a creamy texture develops. This pesto can last quite some time in the fridge in a sealed, glass container. I suppose it would freeze nicely, but I haven't tried that yet.
A word of caution - only attempt this pesto with fresh, young carrots straight from the farm. Generally, supermarket carrot greens will be old, tough & bitter.
Chef Kenney then completes the package with a great carrot recipe. Take the carrots that came with those greens and slice them in half. Mix with EVOO, sea salt & freshly cracked peppercorns and toss in a 350° F. oven for 10-20 minutes (depends upon the size of the carrots) until they start to develop a golden color. Remove from the oven, toss with a dollop of your freshly-made carrot top pesto and enjoy...
DELICIOUS & NO WASTE!