Yes, carrot tops are edible, and yes again, they’re amazing! If you haven’t tried them before, hop to it! Of course I would highly recommend my Moroccan Carrot Salad with Dates and Toasted Hazelnuts and this is another amazing, flavorful recipe for those leafy greens that often go wasted! I did a little experimenting with organic, local carrot tops when I was out of fresh herbs and I could not be happier with the result! This is delicious and perfect for salads (like the bountiful one I posted on Instagram yesterday!), fresh veggies, or omit the red wine vinegar and use it as a “pesto” for a grain salad!
Recipe for Carrot Top Vinaigrette
- 2 tbs chopped (and washed) carrot tops
- 1/2 cup good quality olive oil
- 2 cloves garlic
- 2 tbs red wine vinegar
- pinch of red pepper flakes
- salt & pepper to taste
- Place all ingredients (liquid first!) in a high-powered blender and blend until smooth. Enjoy on salads, as a dip, or try it without the red wine vinegar as a “pesto”!