Bought some swanky carrots and want to get your moneys worth?? This recipe uses the ENTIRE carrot – not just the root!
If you’ve never cooked with carrot tops, you’re in for a treat. They’re actually super delicious. They have this lovely bitterness to them and almost a parsley-like freshness. I always pair them with some basil, to keep the traditional pesto dream alive, but you can also replace the basil in this recipe for parsley, if you want to try a different twist!
Makes two good bowls of pasta!