Since discovering how to make this pesto, I no longer buy carrots without the greens. Cut them off as soon as you get them home as they pull moisture from the carrots. Blanch the greens first or the pesto will be too grassy.
Makes about ½ cup
Greens from 1 medium bunch of carrots
3 tablespoons olive oil
1 tablespoon pine nuts
2 garlic cloves
Squirt of fresh lemon juice
Pull the feathery leaves off the stems. You should have about 2 loosely packed cups of leaves. Bring a small pot of water to a boil and drop in the carrot leaves. Cook for 1 or 2 minutes to blanch and then drain. The greens will reduce to about ½ cup.
Transfer the greens to a food processor or blender and add the oil, pine nuts, garlic cloves, lemon juice, and salt to taste. Blend to a puree. Refrigerate the pesto for up to a week (it does ferment) or freeze.
Eugenia Bone is a cook and author whose stories and recipes have appeared in publications including The New York Times Magazine, Saveur and Food & Wine. She is also the author of 5 books. Visit Eugenia’s blog at TheKitchenEcosystem.com.