} Carrot Top Pesto

Carrot_top_pesto

Recently, I learned that carrot tops (or leaves, rather) are edible. Who knew! Well, obviously, I was left out in the dark on that one. lol!

And so I discovered that yummy fact on Cuisinette‘s blog, when she decided to do a pesto with it. OH MY! Had to try this asap! So a week later, I went to do the groceries, and to my surprise, there were carrots sold with the leaves as well (kind of a somewhat rare thing to see in regular grocery stores…), so I jumped on the occasion.

Carrot_Top_pesto

Once home, I washed them all up, cut the unleafy parts of the stems, and mixed that all up in the food processor with regular pesto ingredients: parmesan cheese, garlic, nuts (all I had were soya seeds, worked perfect!), lemon, olive oil, salt and pepper. Ah, and I also put in half of what was left of my parsley on the balcony. Autumn is just around the corner, after all, don’t wanna waste it! :)

Conclusion: it is DELICIOUS.

Plus, the green color won’t oxidize like the basil version, so if you like to take some pictures of your food like I do, it’s a winner!

Now, go try it. :P

carrot_top_leaves_2

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