Carrot greens…not just for bunnies!

carrot green pestoDon’t Skip the Rabbit Food

This year I planted carrots for the first time and I didn’t do a rotation, just one planting to see how it would go. We don’t use tons of carrots, the kids like to eat them, but my thoughts were leaning more toward freezing them for stews and such. I harvested them recently and began to cut them up. 

We have rabbits so I fed a few of the carrot greens and tops to them, but my son kept eating them, not the ones I threw in the rabbit pen, lol, but he would pull the greens off the ones waiting to be cut and then run off 🙂 .

I knew they weren’t poisonous and thought if he liked them, maybe I could make something from them. After tasting them, I felt they tasted close to parsley and believe that they could be dried, ground up and used in place of parsley, however, I did not plant enough basil plants this year to make enough basil pesto and as some pesto’s are made with parsley, I decided to try and make pesto with carrot greens.

My sweet husband, when I mentioned this, looked at me a little weird and went about his business, but hey, I had to try. I changed my regular recipe a little, mainly just adding some balsamic vinaigrette, but all in all, I like it alot.


pestoIngredients; 3 cups firmly packed carrot tops (stems and all), 2/3 cups walnuts, 2/3 cups grated Parmesan or Romano cheese (I have used both and either is fine), 1/2 cup olive oil (here is where you want to spend the money on a nice tasty olive oil, it will make all the difference), 4 cloves of garlic minced, 1/2-1 tsp salt, 1/4 pepper and 2 Tbsp (more if wanted) of balsamic vinaigrette (take care when picking this as well, some are much better than others).

How to; Combine everything in the food processor, stopping to scrape the sides if need be. This makes about 2 half-pint or 1 pint jar worth and can be frozen in the jars or for a more single serving method, freeze about 2 Tbsp in each slot of a ice cube tray, preferably metal, then freeze the tray. Once frozen, pop the cubes out and store together in a container. Use 1 cube for every cup of cooked pasta or rice.

I like that I used something I wouldn’t have normally and that it is something that we will use. I plan on planting carrots in a rotation next year but given what I got from them, carrots for stew and tons of pesto, I can’t complain!

🙂 Bet and fam

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