Carrot tops – Our Lustron Home

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Pesto is traditionally made with basil, however, currently people are making pesto with many different ingredients. Typically, people use a leafy green, a type of nut, oil, garlic, and some lemon. Pesto is delicious not only as a pasta sauce, but also as a sandwich spread, mixed into dips, marinade for meats, and a topping for a salad. Pesto is also easy to make in bulk and can easily be frozen to be used at your own pace. Carrot tops are rather bitter, but partnered with peanuts mellows out the bitter flavor. The lemon adds some bright citrus flavor, and the oil holds it all together. Once you are ready to use the pesto, if it’s been frozen, you’ll have to add cheese and a bit of salt/sugar to taste. This recipe makes many servings of pesto.

Carrot top Peanut Pesto Recipe Card Download

What You Will Need

Blender
6 Cups Packed Carrot Tops
2 Cups Salted Peanuts
3 Tbsp lemon juice
4 Tsp Garlic Powder
1/2 cup Oil
Ice cube tray (Optional)
Parmesan & Sugar/Salt at serving

Directions

Working in two batches, add 1/2 the carrot tops, peanuts, lemon and garlic into a blender. Begin blending on high, and slowly add the oil. If the mixture stops moving, stop and stir before continuing to add the oil. Blend until your desired consistency is reached, and hold back oil or add additional as necessary.
Transfer into a bowl to store in the fridge, or transfer into an ice cube tray to freeze.
Repeat step one with the second half. The full recipe makes almost 3 cups pesto. Freeze for 6-8 hours before transferring to a freezer bag, if desired. If you want to use it right away, mix in 2 cups parmasean, and 2 Tbsp sugar before serving.

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This side dish is quick and flavorful. You’ll want to eat it quickly or drain it on paper towels. Once this dish begins to cool down the side becomes too greasy to enjoy, so serve it very hot, and plan to reheat if necessary. 3 cups of carrot tops only makes about 1 cup once they are sauteed. You also don’t want them on the heat for too long or the leaves will burn and crisp up. The garlic brings most of the flavor to this dish. The strong garlic flavor compliments the dulled bitter flavor of the carrot tops. Carrot tops can be polarizing your first couple times eating, but I always heard you should try a food 5 times before you make a decision, because before that, you won’t like it due to novelty. This recipe makes 1 cup, which is enough for 2-3 side servings.

Sauteed Carrot Tops Recipe Card Download

What You Will Need

3 cups Carrot tops, with excess stem trimmed
4 Tbsp Butter/coconut oil
2 Garlic cloves
Large frying pan
Spoon

Directions

Begin by preparing your carrot tops. Clean them, then trim the stem to the bottom of the first leaf.
Begin heating the pan over medium heat. Add 1 Tbsp oil. Crush your garlic and break them in half, then add that too. Cook until garlic turns golden.
Add your remaining oil and your carrot tops. Stir to coat until everything has wilted. Remove from heat. Crush the garlic and stir into carrot tops. Remove carrot tops to drain on paper towels, or serve immediately.