3 Tasty Ways To Use Carrot Tops

We've seen a lot of bunched carrots in the box over the last few weeks. They are deliciously sweet and extra crunchy. But what about the tops!? Carrot tops are often overlooked and discarded, but they are full of flavour and packed with nutrients. So we've put together three simple and delicious recipes to use them up.

Carrot Top Pesto

Ingredients:

• ‍½ cup carrot top leaves
• 2 cloves of garlic
• 2 tablespoons pine nuts
• 15g Parmesan cheese
• 5 tablespoons olive oil
• Juice from ½ lemon

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Instructions:

1. Remove the carrot tops from one bunch of carrots. Pick the leaves off the stalks. Thoroughly wash the leaves in cold water, squeeze out any excess water, and pat dry with a clean towel.
2. In a food processor, add the carrot top leaves, garlic, pine nuts, Parmesan cheese, lemon juice, and olive oil. Blitz until combined, then season with salt and pepper.
3. Store the pesto in an airtight container in the fridge for up to 7 days.

How To Use:

• Toss the carrot top pesto with cooked pasta and roasted vegetables for a flavourful dinner.
• Spread the pesto on grilled bread or crackers.
• Use it as a topping for grilled chicken or fish to add a fresh and herby mix-up.
• Mix it into a salad dressing for a unique twist on a green salad.

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Carrot Top Salsa Verde

Ingredients

• ‍½ cup carrot top leaves
• ½ cup fresh basil
• ½ cup fresh mint
• 2 cloves of garlic
• 20g gherkins
• 1 tablespoon capers
• 1 tsp Dijon mustard
• 5 tablespoons olive oil
• 2 tablespoons red wine vinegar

Instructions:

1. Remove the carrot tops from one bunch of carrots. Pick the leaves off the stalks. Thoroughly wash the leaves in cold water, squeeze out any excess water, and pat dry with a clean towel.
2. In a food processor, add the carrot top leaves, mint, basil, garlic, gherkins, green chilli, capers, Dijon mustard, olive oil, and vinegar. Blitz until combined. Taste for seasoning, and add salt and pepper as required.
3. Store the salsa verde in an airtight container in the fridge for up to 7 days.

How To Use:

• Serve the salsa verde as a condiment for grilled meats, such as steak, chicken, or pork.
• Drizzle the salsa over roasted or grilled vegetables for an extra burst of flavour.
• Use it as a dipping sauce for tortilla chips or vegetable sticks.
• Mix the salsa verde into cooked quinoa or rice for a tasty grain bowl.

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Chimichurri

Ingredients

• ‍½ cup carrot top leaves
• ‍‍½ cup carrot top leaves
• 2 tablespoons red wine vinegar
• 5 tablespoons olive oil
• 2 cloves of garlic
• 1 tablespoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ red chilli

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‍Instructions:

1. Remove the carrot tops from one bunch of carrots. Pick the leaves off the stalks. Thoroughly wash the leaves in cold water, squeeze out any excess water, and pat dry with a clean towel.
2. Finely chop the carrot top leaves. Dice the garlic. Dice the chilli and remove the seeds. Place the chopped carrot top leaves in a bowl, then add the garlic, chilli, oregano, salt, pepper, olive oil, and red wine vinegar. Mix to combine.
3. Store the chimichurri in an airtight container in the fridge for up to 7 days.

How To Use:

• Pair the chimichurri with grilled or roasted meat.
• Serve it as a marinade for tofu or grilled/ roasted vegetables.
• Use it as a topping for baked or roasted potatoes.
• Add a layer to your lunchtime sandwich giving it a zesty and aromatic spread.

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