Updated: Jul 5, 2018
Oh, the delight of summer! It felt so good to harvest that incredible orange from the Earth last week that we decided to do it again. Later on in the season, I will offer some other ideas of what to do with carrots, but for now, just enjoy every bite of that radiating orange, and don't throw out the tops! Instead, make this pesto, a recipe that I am reminded by at least one of our CSA members to share every year.
This recipe makes about 2/3 cup.
1 cup lightly packed carrot leaves, main stem removed.
6 tablespoon extra-virgin olive oil
3 tablespoons lemon juice
1 large garlic clove (or better yet, a small handful of garlic scapes, chopped - about to also arrive in this week's share!)
1/4 teaspoon fine sea salt
1/4 cup freshly grated Parmesan cheese (optional)
To Make the Pesto:
In a food processor, combine the carrot leaves, oil, lemon juice, garlic and salt and process until finely minced. If desired, add the Parmesan and pulse just until combined. Taste and adjust the seasoning. The texture might be a bit rough at first. It is best to use after it has sat for a few hours or overnight. Refrigerate for up to 1 week. Once you get hooked on this, consider making a batch whenever we offer carrots in the share. Allow pesto to sit in the fridge for a day and then freeze for winter enjoyment.