Buying your farmers market carrots with the greens still attached is like getting two produce items for the price of one. Carrot tops have a wonderful earthy and lemony flavor akin to parsley and can be used like parsley, too. Be sure to separate the greens from the carrots as soon as you bring them home to prolong shelf life.
Myriam Fieulleteau, NGI’s executive steward (and resident gardening guru), brought in these carrots from her home garden and Chef Alex Borgia utilized them in this recipe.
Ingredients
- 1 1/2 teaspoons sea salt
- 2 cups carrot top greens, cleaned, dried, roughly chopped
- ½ cup pine nuts
- 2 medium garlic cloves
- ¼ teaspoon freshly ground black pepper
- 1/3 cup extra virgin olive oil
- ½ pound angel hair pasta
- 2 medium carrots, peeled, spiralized*
- Parmesan cheese (optional)
*If you do not have a spiralizer, you may turn the carrots into long ribbons by peeling them lengthwise.
Directions
- Bring a medium pot of water to a boil with 1 teaspoon sea salt.
- Meanwhile, combine carrot greens, pine nuts and garlic in a food processor and pulse until roughly chopped. With the motor running, slowly stream in olive oil and puree until mixture turns into a paste. Add black pepper and remaining ½ teaspoon salt.
- Cook pasta in boiling water until al dente, 4-6 minutes. Drain and transfer to a large bowl.
- Add carrots and carrot top pesto and toss to coat.
- To serve, divide pasta among four plates and top with cheese (if using).
This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.