3 Tasty Ways To Use Carrot Tops
We've seen a lot of bunched carrots in the box over the last few weeks. They are deliciously sweet and extra crunchy. But what about the tops!? Carrot tops are often overlooked and discarded, but they are full of flavour and packed with nutrients. So we've put together three simple and delicious recipes to use them up.
CARROT TOP PESTO
½ cup carrot top leaves
2 cloves garlic
2 tablespoon pine nuts
15g parmesan cheese
5 tablespoon olive oil
Juice from ½ lemon
Remove the carrot tops from one bunch of carrots. Pick the leaves off the stalks. Thoroughly wash the leaves in cold water, squeeze out any excess water & pat dry with a clean towel.
In a food processor add the carrot top leaves, garlic, pine nuts, parmesan cheese, lemon juice and olive oil. Blitz till combined, season with salt and pepper. Store in an airtight container in the fridge for up to 7 days.
CARROT TOP SALSA VERDE
½ cup carrot top leaves
½ cup fresh basil
½ cup fresh mint
2 cloves garlic
20g gherkins
1 tablespoon capers
1tsp Dijon mustard
5 tablespoons Olive oil
2 tablespoons red wine vinegar
Remove the carrot tops from one bunch of carrots. Pick the leaves off the stalks. Thoroughly wash the leaves in cold water, squeeze out any excess water & pat dry with a clean towel.
In a food processor add the carrot top leaves, mint, basil, garlic, gherkins, green chilli, capers, Dijon mustard, olive oil and vinegar. Blitz till combined. Taste for seasoning, add salt and pepper as required. Store in an airtight container in the fridge for up to 7 days.
CHIMICHURRI
½ cup carrot top leaves
2 tablespoons red wine vinegar
5 tablespoons olive oil
2 cloves garlic
1 tablespoon dried oregano
Salt ¼ teaspoon
Pepper 1/4 teaspoon
½ red chilli
Remove the carrot tops from one bunch of carrots. Pick the leaves off the stalks. Thoroughly wash the leaves in cold water, squeeze out any excess water & pat dry with a clean towel.
Finley chop the carrot top leaves. Dice the garlic. Dice the chilli & remove the seeds Place the chopped carrot top leaves in a bowl add the Garlic, chilli, oregano, salt, pepper, olive oil and vinegar. Mix to combine. Store in an airtight container in the fridge for up to 7 days.
