Carrot Top Pesto & Smoky Sweet Carrot "Bacon"
All things carrots!
Have you ever tried carrot top pesto? I first started making it in 2020, at the start of the pandemic, when I was trying to make the most out of my weekly CSA box. Carrot top greens are so delicious — I don’t know why I was throwing them in the compost all these years!
This pesto is delicious and adds a burst of vibrancy and brightness to any dish. I personally love it on soups, fish, and pasta. You can swap some ingredients, such as using cashews instead of walnuts or omitting the shallots, and it still remains delicious. Add a dash of nutritional yeast for a cheesy flavor. If you have other herbs, such as mint or parsley, throw it in as well.
Carrot Top Pesto
1 bundle of carrot top greens
2 garlic cloves
Juice of 1 small lemon
1 TB ACV or red wine vinegar
1 small shallot, diced
1/3 cup walnuts
1/2 cup olive oil
Salt and pepper to taste
Place in food processor or blender and blend well. You want it smooth but with some texture.
Nourishment: This pesto is rich in vitamins, such as Vitamin C, and minerals, like potassium. It may aid in detoxing heavy metals out of the body thanks to the high chlorophyll count.
Tip — Roughly chop the carrot tops before adding to the blender as they’ll get wrapped up in the blade. Learned that first hand!
Carrot top greens usually have a lot of dirt and dust. I just place them in a large bowl of cold water and let sit. The dirt will sink to the bottom. Take the greens out, give them a rinse, and repeat if necessary.
Carrot tops also range in bitterness, add some honey if you feel it’s too bitter.
Carrot Bacon
Ingredients:
2 TB coconut amino (find at Trader Joe’s or any health food store)
2 large carrots, thinly peeled using vegetable peeler
1 TB maple syrup
1/4 tsp black pepper
Pinch of cinnamon
1/2 TB paprika or harissa
Drizzle of avocado oil
Directions:
Preheat oven to 375. Using a vegetable peeler, slice carrots lengthwise. Place in bowl and toss with coconut aminos, maple syrup, spices, and avocado oil. Let sit for about 10 minutes.
Bake on a sheet or in cast iron skillet for 25 minutes, flipping halfway, until crispy and wavy.
Herbs I’ve been loving lately:
Lemon Balm: so soothing to the nervous system
Nettle: it’s prime nettle harvesting season! Get your plant ID app out, put on some gloves, and find young nettle. Boil in water for some lovely nettle tea or dry out in the oven to add to soup.