Cynthia's Kitchen - Using Carrot Tops
Roasted Carrots with Carrot Top Pesto
Preheat oven to 400 degrees.
Trim carrot tops, leaving some stem attached.
Toss whole carrots and vegetable oil on a rimmed baking sheet. Season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25 - 35 minutes. Let cool.
Pulse some garlic and walnuts, pecans, or sunflower seeds in a food processor until a coarse paste forms. Add some fresh herbs (basil, parsley, etc), some Parmesan, and reserved carrot tops. Process until a coarse paste forms. Add some olive oil and pulse until combined. Season with salt and pepper. Pour on roasted carrots. Serve at room temperature.
Warm Carrot Top Salad
Heat a little olive oil in a saucepan and add a teaspoon of cumin. Stir and cook for a minute. Add chopped onion and sauté until translucent. Add a little chopped garlic if you have it. Then add two cups of cooked chickpeas and stir. After two or three minutes, remove from heat and fold in a cup of chopped carrot greens, some lemon juice or vinegar, and salt and pepper. Serve at room temperature. A refreshing salad that is great for a complement to a barbecue.