Carrot Top Pistou

CarrotTopsWait!! Don’t throw out those carrot tops.
Somewhat bitter with a hint of carrot flavor, use carrot tops as you would other herbs to flavor salads, sautés, soups, juice or make tea. This recipe uses them in a pistou.
Pistou is like pesto, but without the pine nuts, and is commonly used in “soup au pistou” in which a dollop of pistou is added to flavor a bowl of soup.  Another option (and way to feel virtuous in using the whole carrot) is by roasting carrots and tossing them in this pistou.  Finally, you spread could it on crostini along with pureed white beans for a flavorful and hearty summer appetizer, or freeze it and pull it out to add bright, fresh flavor to a variety of dishes.
carrot top pistouCrush:
2 tbsp Toasted pumpkin seeds
1 tbsp Toasted cumin seeds
1 tbsp Toasted coriander seeds
10ish Black pepper corns
10ish Pink pepper corns
Pinch of salt
Mix in chopped fresh carrot leaves and Parsley (about a 2:1 ratio)
Zest of a lemon and orange
Juice of one lemon
2 tbsp apple cider or rice wine vinegar
Minced shallot
2 grated garlic cloves
(Ideally you add all this just before eating)
You can also add in other nuts and parmesan cheese, but this is the most allergy friendly vegetarian version.
By Lily White