Don't toss your carrot tops! Use them for a lemony carrot top pesto | kenanhill.com
Don't toss your carrot tops! Use them for a lemony carrot top pesto | kenanhill.com
Don't toss your carrot tops! Use them for a lemony carrot top pesto | kenanhill.com

 

It’s easy to forget that carrots are actually roots, since we’re so used to seeing them packaged by themselves. But in order to grow, they need their lacy greens to soak up the sun above ground. And like most root vegetables, the greens are also edible.

 

When eaten by themselves, carrot tops taste similar to parsley. Their herbaceous flavor and verdant color make them a lovely garnish or addition to soups or stir fries. They also make a mean carrot top pesto, which you can use the same way you would use traditional basil pesto.

 

A note of caution: wash your carrot tops very well! Carrots grow best in sandy soil, so the greens are often covered in grit that’s quite unpleasant to eat. And another note: remove the carrot tops as soon as you get home from the store or market because the greens continue to draw nutrients from the roots after they’re harvested. Store the tops as you would other greens.

 

Don't toss your carrot tops! Use them for a lemony carrot top pesto | kenanhill.com