I have a question for you guys … are you able to rein yourself in when you shop at the farmers market, or are you like a kid in a candy store reaching for everything brightly coloured and tasty looking?
I fall into the second category. Big time.
I had a fridge full of food at home, bags full of veggies around my arm, a mouth full of aged balsamic truffles, and one hand free to grab 2 bunches of colourful carrots. The problem with having exactly zero control is that sometimes these gorgeous veggies have to wait a day or two longer than they should to get eaten. Maybe I should work on that whole self control thing.
So how do you guys feel about carrot tops? You know, those green, leafy fonds that are rarely ever still attached to the carrots, but when they are, you twist them off and throw then away. Ya, them. Do you ever eat them? I only started to a few months ago and not sure why I waited so long. They're good! So far I've only added them to other greens in a salad so today I thought I would experiment a little more with them.
My experiment went something like this: 2 bunches of carrot tops + a few ingredients from my favourite salad dressing recipe + 1 magic bullet blender + a little bit of luck = 1 hell of a tasty pesto. If your carrots don't have their greens attached to them you can substitute parsley instead.
If you make Oven Roasted Carrots with Carrot Top Pesto make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 2 bunches of carrots, about 12
- a splash of olive oil
- Sea salt
- 2 cups carrot tops (from about 12 carrots)
- 2 tablespoons water
- ¼ cup olive oil
- 2 tablespoons nutritional yeast (or substitute freshly grated parmesan cheese)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon soy sauce
- 2 teaspoons honey (or substitute maple syrup)
- Preheat the oven to 425 degrees and place the rack in the top third of the oven.
- Wash the carrots thoroughly and place on a baking tray. Drizzle with olive oil and sprinkle with sea salt. Place carrots in the oven and bake for 15 minutes. Remove from oven, shake the tray a few times to move the carrots around and place bak in oven. Turn your oven to broil and broil for 5 minutes. Remove from oven.
- While the carrots are baking prepare the pesto.
- Combine all ingredients in a small blender (I used a magic bullet) and blend till smooth.
- Plate the carrots and drizzle with pesto.
Latest posts by Kristen Stevens (see all)
- Summer Veggie Grilled Steak Tacos - June 25, 2017
- Grilled Zucchini Salad with Corn, Chickpeas, Sprouts and a Creamy Sunflower Dressing - June 23, 2017
- Blog Income Report – May 2017 - June 22, 2017