The leafy greens sprouting out of carrots are often tossed away with the trash. But not only are they edible, they have a unique taste similar to parsley. Instead of contributing to food waste by throwing away these beauties, mix up this pesto that goes perfectly over protein or drizzled over ricotta on toast.
Ingredients:
- 1 cup carrot tops, tough stems discarded
- 1 garlic clove
- 1/3 cup pistachios
- ½ teaspoon crushed red pepper flakes
- ½ cup extra-virgin olive oil
- Kosher salt
- Black pepper
Instructions:
- Discard any tough carrot top stems. Wash the tender ones gently but thoroughly to remove any soil and dirt.
- Chop the tops into small pieces. Don’t worry if some are larger than others.
- Crush the pistachios into little bits using a knife or heavy pan.
- Grate the garlic and add it to the chopped tops. Add in the pistachios, red pepper flakes, salt, and pepper.
- Pour in the olive oil, adding more if needed.
- The pesto can be refrigerated in an airtight container for up to 4 days.
