Did you know carrot greens are edible? I didn't until last week, when I bought two big batches of carrots at the farmar.
I thought to myself: Geanna, it would sure be a waste to have to throw all these lovely green things into the compost pile.
So, I checked online and sure enough, you can prepare them in the same way you would any green herb. They are a little bitter, and even taste somewhat like parsley (and, strangely enough, like carrots!) but I was really pleased to add them to my pesto dinner the other night.
Carrot Greens Pesto - Vegan, Soy- and Gluten-Free
4 c. carrot greens
2 cloves garlic
1/4 c. + 2 T. olive oil
1 T. sea salt
1 T. nutritional yeast
1/3 c. raw cashews, pre-soaked and drained
- Process the carrot greens and garlic first, making sure they are very chopped up and combined.
- Add the rest of the ingredients and process until well-mixed together. Serve on top of cooked [and drained] pasta.