Carrots Upon Carrots

I grew carrots this year for the first time in a long time. WIth only a few raised beds, I always feel that carrots take up too much real estate and one can procure a big sack of organic carrots inexpensively. But the benefit of growing your own is the lush foliage of the carrot tops that can be transformed into an earthy pesto. Check out my recipe below.

Carrot Top Pesto

• 2 cups packed carrot top greens       

• 1 cup packed baby spinach 

• 2  cloves garlic

•  1 cup roasted unsalted nuts (cashews give a creamy texture, but other nuts work as well)

• 1 teaspoon sea salt

• 1  teaspoon black pepper

• 1 c extra virgin olive oil

1. Add greens, garlic, nuts, salt, and pepper to food processor and pulse until combined

2. Slowly add olive oil until desired consistency. You can use the pesto as a spread or sauce and can adjust oil accordingly.

Carrot Fettuccine with Carrot Top Pesto

I sliced carrots on a mandoline and roughly trimmed to the width of fettuccine. I blanched the carrots to leave them a bit ‘al dente’ and mixed with my carrot top pesto to create a meta ‘carrot on carrot’ dish.