At Hope’s Harvest RI, one of our main goals is to reduce food waste that occurs on farms. Part of that means using ALL parts of the produce you bring home, including carrots. Did you know that carrot tops are not only an edible green, but also a delicious additive to your broth or addition to your pesto? Don’t believe us? Give this recipe a try!
Grilled Cheese with Carrot Top Pesto
It’s a show-topper!
Carrot greens 1 cup
Olive oil ¼ cup
Pine nuts ½ cup
Garlic 2 cloves
Multigrain bread 2 slices
White american cheese 2 slices
Butter ½ teaspoon
Salt and pepper to taste
Instructions for Pesto:
Blanch the carrot tops by boiling them in hot water for 2 minutes.
Place the greens into an ice bath for 3 minutes, then drain.
Use a food processor to breakdown the garlic and pine nuts until blended.
Add the carrot greens and parmesan to the food processor and pulse until mixture is blended well.
Slowly add olive oil until it the mixture turns into a paste.
Add salt and pepper to taste.
Instructions for Pesto Grilled Cheese:
Place cheese of choice and a healthy smear of carrot green pesto on bread
Add additional ingredients as desired and assemble sandwich
Butter bread on both sides of the sandwich
Place in skillet on medium low heat until golden brown on each side
If carrot tops are in short supply around the house, join our next carrot gleaning trip to stock up!