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Curious about what to do with carrot tops? Learn about what to do with carrot greens by adding them to dishes, such as my carrot top pesto, for more flavor and nutrition!
I am very excited to have a guest blogger, a former childhood friend, and one of the kindest people you will ever meet, share with all of you some useful tips on carrots and sustainability!
Zach Cone, a farmer educator at the Deaver Wellness Farm, a partnership between Greener Partners and Lankenau Medical Center, grew up in Brookline, MA, and studied early childhood education at Wheelock College. Combining his educational background with his love for farming, Zach actively engages with the hospital community, hosts school groups, and shares his expertise to inspire others to make informed choices about their food and the environment. When he's not tending to the farm, Zach enjoys exploring the outdoors through hiking and biking, while also channeling his creativity into making art from recycled materials.
What to do with carrot greens?
As a farm educator, one of my favorite moments is when a school group gets to harvest carrots. When the children pull the carrots out of the groups, their faces fill with surprise and wonder. They will then excitedly wash and eat the carrots they just pulled from the ground. Many children are surprised at how carrots grow. Most of the carrots in the grocery store are without the greens and have been bagged up. Even adults visiting the farm are surprised by how some crops grow. For example, a medical resident was shocked to see how big a broccoli plant is for just one crown.
Most produce bought in the grocery store has been processed for longevity, transportation, and presentation. Carrot greens will wither quickly after harvest, while carrots without their greens can be stored for quite some time. Because we are a small farm that distributes produce a couple of days after harvesting we can offer some crops such as carrots, turnips, and beets with their greens still attached. We also have distributed broccoli leaves and sweet potato leaves. They are not often sold but are tasty and full of nutrients. Any parts of the plant left over from harvesting will be composted, but it is best practice to try and distribute as much of the plant as we are able.
In the USA about 40% of all food is wasted. This happens during each harvesting, transporting, grocery store stocking, and food use in the home. Making sure to use up produce before it rots and using as much of the plant as possible is a great way to rescue waste on the home level.
Grow new greens!
While you cannot regrow a carrot, you can regrow carrot greens. This is a great activity to do with kids. Follow the steps below:
- Cut off about an inch off the top of the carrots
- Cut off the greens so there is about an inch of stems left
- Place damp (not soaking wet) newspaper or paper towels on a plate
- Place carrot tops on top of the newspaper or paper towels in a sunny spot
- Check on the dampness each day as you don’t want it to dry out
- Small white roots will start to grow out of the carrot top
- Once the roots are long enough place them in a planter with soil
Soups on!
Carrot greens can be used to add flavor when making soup. You can store the carrot greens in a bag in the freezer. When making soup add the greens as you would parsley. It will enhance the flavor. In general, carrot greens make an excellent and tasty substitute for parsley!
Carrot Tops Pesto Recipe
Don't waste those leftover carrot greens! So, what can you do with carrot greens? Use them in a versatile pesto that can be topped on pasta, your favorite protein, and yes even carrots! Pesto is not only super easy and tasty, but it is also sustainable! Pesto can be done in a high-powered blender or a food processor. I also like my mini food processor for quick chopping or small-batch pesto!
PrintCarrot Tops Pesto
A delicious and sustainable use for carrot tops! This carrot top pesto recipe uses carrot top greens and cilantro!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 12 1x
- Category: Appetizer
- Cuisine: American
- Diet: Vegetarian
Ingredients
Stems (greens) from 2 bunches of carrots, rinsed
½ cup cilantro chopped (including stems, optional)
⅓ cup parmesan cheese, shredded
⅓ cup pecans or almonds, roasted, unsalted
Juice and zest of one lemon
3 cloves garlic, peeled
¼ teaspoon of salt (or to taste)
½ cup extra virgin olive oil
Instructions
In a large food processor, combine all of the ingredients except the olive oil. Pulse until finely chopped. Turn on the processor and slowly pour in the olive oil through the top compartment. Continue to pulse until blended fully. Transfer to a container and serve immediately or store in the refrigerator or freezer.
Notes
This pesto can be used on roasted vegetables (yes, carrots!), as a spread, or mixed with your favorite pasta!
Store in an airtight container in the refrigerator for up to one week or freeze for 6 months.
