Green carrot tops (sometimes called carrot greens or carrot fronds) are full of flavour and nutrition and very easy to use.

Words and recipes: Jenny Garing

Wash the tops well and then finely chop to add to leafy green salads, or chop coarsely to accompany couscous or bean salads. Add them to a stir-fry or mix them into your burger patty mix to bulk it out and enhance with a herby flavour. Otherwise, blanch them first to use in a salad or pesto.

Chinese Carrot Top Salad

Prep time: 5 minutes
Serves: 4 as a side

INGREDIENTS

2 cups carrot top greens, blanched
3 tsp Chinkiang black vinegar
2 tsp light soy sauce
1 tbsp sesame oil
2 tbsp toasted sesame seeds
1 tsp minced garlic
½ tsp minced fresh red chillies

METHOD

Bring a pot of water to boil and blanch the greens for three to four minutes until the thick parts of the stems are tender and pliable.

Drain the greens, rinse them under cold water (or plunge into a bowl of ice water) to keep them green. Squeeze out all the excess water. Cut the greens into 4cm-long pieces. Put your blanched carrot greens into a small mixing bowl.

Just before serving, add the remaining ingredients and mix well. Taste and add more vinegar or soy sauce if needed, then transfer to a serving plate.

Carrot Greens Pesto

You could use raw (unblanched) carrot tops in this recipe, but it blends and keeps better (you can even freeze it) if you blanch them first. Use the blanching method above and then proceed with the recipe.
This is great tossed through pasta, or served drizzled over roasted carrots or greens. Plop some on top of a serving of any good soup. Add some to your hummus or dip. Thin it with a bit more oil and use it as a dressing on a potato salad.

Prep time: 10 minutes
Makes: 1 cup

INGREDIENTS

1 cup carrot top greens
1 clove garlic, chopped
2 tbsp lemon juice (about ½ of a lemon)
¼ cup fresh mint leaves
4 spring onions, green parts only
½ cup blanched almonds
¼ cup olive oil
Salt and pepper to taste

METHOD

Put everything into your food processor except the oil and give it a blitz. When everything has mixed, slowly drizzle in the olive oil with the motor running. Add more seasoning to taste.

Store in a jar with a little oil on top to seal and keep it in the fridge.

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