No, it doesn’t have red hair, it’s literally made of the green fronds atop a carrot bunch. Or maybe the bottoms depending on how you look at it…
Spent a nice spring afternoon touring the Farm at Stone Barns with the kiddos and was blown away by what they are doing there! Farmers, agriculturalists and Chefs all working together to make better food; ethically, sustainably and deliciously. Picked up a few things to try my hand with at home and amongst them was a bunch of carrots. Also, if you’re into this kind of thing (and even if you’re not) and this is in no way sponsored (but it is definitely a run on sentence, I highly recommend The Third Plate by Dan Barber. It’s like $12 on Amazon…
I roasted the carrots with the Pork Steaks and then used the lush green carrot tops to make a pesto to go over the carrots. And my spoon. And my Sourdough…
So yummy. I picked a walnut for this pesto because carrots and walnuts just seem to go together. I like the faintly bitter taste it has. I thought it would go well with the mild sweetness of a carrot. I also used avocado oil instead of olive oil, so it wouldn’t overpower the pesto.
Recipe is as follows.
Tops of 1 bunch of carrots (about 2-3 cups greens)
1/3c avocado oil
Juice from 1/2 lemon
1/4c parmesano-reggiano cheese
1/3c toasted, then cooled walnuts
1. Cut green fronds from carrots. Wash well, pat dry and add to vitamix or other high powered blender.
2. Blend on low until the greens are cut down and are all chopped into pieces
3. Add the lemon juice, cheese and walnuts. Blend until all ingredients are well incorporated
4. Drizzle in the avocado oil until the mixture comes together to form a paste.