Remember the rainbow carrots I got from my neighbor? I saved the tops because I heard they were edible. After some research, I turned up many recipes for carrot top greens, and one article about a toxic salad. The toxicity of carrot tops rebuffed, I felt safe to proceed with this recipe for Carrot Top Pesto from NPR, though I adapted a couple ingredients to what I had on hand.
CARROT TOP PESTO
1 cup lightly packed carrot leaves (stems removed)
6 tablespoon extra-virgin olive oil
1 large garlic clove
1/4 teaspoon kosher or fine sea salt
3 tablespoons walnuts, toasted
1/4 cup freshly grated Pecorino Romano (which I prefer to the traditional Parmesan)
In a food processor (or high-speed blender), combine the carrot leaves, oil, garlic, and salt and process until finely minced. Add the toasted walnuts and pulse until finely chopped. Add the Pecorino and pulse just until combined. Taste and adjust the seasoning. Use immediately or cover and refrigerate for up to 2 days.
You can also freeze the pesto by filling up an ice cube tray with the stuff. Once frozen, just pop them out of the tray, and place the cubes into a zip-top, labeled, plastic bag.