Carrot Top Pesto

Were you as excited as I was when you opened your box and saw those lovely Mokum carrots? Each time another vegetable makes its first seasonal appearance I am overwhelmed with joy to be reunited with a long lost friend. I look forward to the weeks and sometimes months ahead that we get to have together before the season changes and we live without each other for an extended period of time. This is the true joy that comes with eating seasonally. Yes, you can find carrots 365 days a year at your local grocery, but nothing beats a local and organically grown carrot in season. The best part is the tops. Fresh carrots have sweet tasting green tops. They aren’t bitter like those that travel across the globe. My favorite way to use them is in a pesto sauce.

1 bunch of fresh carrot tops

1/4-1/2 bunch of fresh herbs; dill, cilantro, basil or your favorite

1/4 c. toasted nuts; walnuts, pecans, pine nuts or your favorite

1 T. cheese: parmesan, cheddar or your favorite

1 clove of garlic, minced

1/2 lemon, juiced

1/4 c. olive oil

pinch of salt and pepper to taste

In a food processor, combine carrot tops, herbs, garlic and lemon juice. Purée until smooth, scraping the sides intermittently. Add nuts, cheese, olive oil, salt and pepper. Continue to process until smooth. Serve with crudité, on toast, over rice or pasta.

I enjoyed my carrot top pesto created with dill, cheddar and walnuts with a side of blanched broccoli, blanched green beans and fresh carrots.

Bon appétit!

Chef Amy