Because carrot seeds are so small, we generally plant more than we need and thin them out later once the leaves have grown, but what to do with the green tops? They are edible and delicious.

You can make a pesto with them or even a chimichurri sauce. Such a good farm-to-table lunch!

 

Carrot Tops Pesto

 

Finely chop:

2 cups of carrot tops

2 garlic cloves

3 spring onions

Mint

Add 1/2 cup walnuts

1/2 pine nuts

Salt

Pepper

 

Blend in a food processor with olive oil and juice of half a lemon.

 

Carrot Tops Chimichurri

 

Finely chop:

2 cloves of garlic

1 cup of carrot tops

1 chilli

1 sprig of oregano

Add salt

Pepper

Dash of red wine vinegar

2 tbs olive oil

 

Let sit for 10 minutes and serve.