Believe it or not, carrots’ feathery green tops don’t need to head for the compost bin. This recipe is an absolute keeper. Serve this as a dip with crudités, add a dollop on top of bruschetta that has been smeared with fresh goat cheese, or simply toss it with pasta.

1 cup lightly packed carrot leaves (stems removed)
6 Tbsp extra-virgin olive oil
1 large garlic clove
1/4 tsp kosher or fine sea salt
3 Tbsp pine nuts, toasted (see Recipe Note)
1/4 cup freshly grated Parmesan cheese

In a food processor, combine the carrot leaves, oil, garlic, and salt and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate for up to 2 days.

Makes about 2/3 cup

Recipe by Diane Morgan from Roots: The Definitive Compendium with More Than 225 Recipes, Chronicle Books (2012)

RECIPE NOTE
Toasting pine nuts, walnuts, hazelnuts and pumpkin seeds brings out their flavor. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350-degree oven and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed. Watch them closely so they don’t burn.

Photo by Antonis Achilleos

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