Summer is in full swing and with it comes gorgeous Farmer’s Market veggies galore. This includes carrots that have not been rudely decapitated – or in other words, relieved of their feathery tops. And what a blessing that is!
Carrot tops join the ranks of underappreciated and often discarded veggie parts, along with beet greens, fennel fronds, and potato skins, among others. I’m still waiting for Chopped or some other Food Network show to do an episode that features these underutilized veggie components, all in the same round. Or maybe they have — I’m a bit behind on my Food Network binging! If they did, I hope someone made potato skin nachos with pickled beet greens, carrot top pesto, and fennel frond queso…
Anyway, back to carrot tops. Next time you find yourself with a cutting board full, please don’t throw them out. Instead, make this quick + delicious, flavor-packed pesto. You’ll be glad you did!