Carrot Top Pesto + Carrot Ribbon Salad

By Katherine Hysmith
July 9, 2015
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Author Notes: Two grandma philosophies in one: waste not, want not; recipes are really just guidelines. Katherine Hysmith

Serves: 2-3

  • 1 bunch carrots (with tops)
  • 1 clove garlic, finely chopped
  • 1/4 cup walnuts, finely chopped
  • 1/4 cup olive oil
  • salt and pepper to taste
  • splash of red wine vinegar
  1. Remove the carrot tops and soak in a bowl of cold water to clean. Rinse and clean carrots and set aside. Drain the carrot tops and pat dry with a paper towel.
  2. Finely chop the carrot tops and add to a small bowl. Add the finely chopped garlic, walnuts, and olive oil and stir to combine. Salt and pepper to taste. Set aside.
  3. Using a sharp paring knife or a vegetable peeler, peel the carrots into thin ribbons and transfer to a bowl of cold water. Discard tough carrot cores and the remaining tops. Let the ribbons soak for a minute or two (this helps them stay crisp and bright). Drain the ribbons and gently pat dry with a paper towel. Return to bowl and top with carrot top pesto, tossing to combine. Add a splash of red wine vinegar and toss again. Serve immediately.

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