I was planning to post another recipe later in the week however I was at the supermarket yesterday and for some reason, I was drawn to the carrots with their lush, green tops. I ate the carrots raw, which I love doing. I reckon they’re one of my favourite vegetables. And whenever I go out for brunch, I make a point to order raw carrot juice with nothing else added. Am I weird? Maybe. But it tastes incredible.
After eating the carrots I just realised that the carrot tops looked too nice and fresh to waste. I did a quick Google search and it turns out they’re not only edible but super beneficial for you.
- They’re rich in Vitamin A
- They have 6 times the amount of Vitamin C compared to the root
- They have high chlorophyll content
- They’re high in potassium
This means that they may improve your vision, help regulate your blood pressure and may have detoxifying effects on your kidney. (Source) So really, there’s no excuse to throw away perfectly good carrot tops!
If there’s anything I like more than carrots, it’s pesto. (Okay maybe not more, but equally for sure 😅) So a carrot top pesto is a no-brainer for me! I blended the carrot tops with lemon juice, garlic cloves and cashews and the result is so delicious. The carrot tops have a mildly bitter flavour to them, somewhat like arugula, so pairing them up with cashews helps offset this bitterness. Some people like to blanch them, but I didn’t find this to be necessary. And this way, all the nutrients remain intact.
I made sure not to blend this too much because I wanted it to have some texture to it. So make sure not to blend for too long unless of course you want a smooth sauce. This carrot top pesto pairs up beautifully with some gluten-free pasta or even spread on toast for a healthy breakfast.
If you make this recipe, I’d love to know what you think! Let me know in the comments section below or tag #revelinplants on Instagram.
1 cup Carrot Topswashed really well 1
Make sure to wash the carrot tops very well to remove any dirt or sediments. Cut off the thicker stalks and discard.
2
Blend everything in a food processor or blender. Start slow and pulse until you have the texture you want. This will keep in the fridge for 2-3 days. Enjoy!
1 cup Carrot Topswashed really well 1
Make sure to wash the carrot tops very well to remove any dirt or sediments. Cut off the thicker stalks and discard.
2
Blend everything in a food processor or blender. Start slow and pulse until you have the texture you want. This will keep in the fridge for 2-3 days. Enjoy!
Carrot Top Pesto (vegan, oil-free)