I didn't know you could eat carrot greens. If you did know this then kudos to you! You are apparently smarter than me (not a big accomplishment).
The pesto recipe is pretty traditional but substitute the carrot greens for the basil. The recipe is as follows:
2 cups of carrot greens
3 cloves of garlic
2/3 cups of walnuts, chopped and toasted
2/3 cups of olive oil
1/2 cup of Parmesan cheese
salt and pepper to taste
Throw everything into a blender or food processor. If the pesto is too thick add more olive oil. The carrot greens are packed with vitamins C and K, potassium, and calcium. Not too shabby.
I have used the pesto in wraps, on steaks, on shrimp, and in pasta. It is quite delicious.
|I put some in the bottom of a pasta dish. About 2 tablespoons.|
|I added pasta to the bowl. This is portabella mushroom linguine I get it from my local farmers market. Yes, it is a brown color.|
|I tossed the pasta and pesto with some chicken sausage. Delicious!|