Carrot top pesto
Pesto
Italian cuisine
The carrots at the farmers market are beautiful with their bright green tops. Those often discarded tops happen to be quite nutritious, but not lauded by many as extremely tasty. I've been messing around with them lately. I made a great sauce the other day where I blanched them and then pureed them with a little yogurt. But at the dinner we did last week at Tartine I made a pesto with the carrot tops to garnish a slice of hard boiled egg - a simple and elegant appetizer if you ask me. Here's the recipe - pretty similar to most pesto recipes, except less green and more of everything else.
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