Don’t throw those carrot tops away! Use them to make this amazing Salsa Verde. You can put it on pretty much anything! Made simply in an old jar with just leftover leaves, olive oil, garlic and lemon.
Carrot Top Salsa Verde
This week we are all about carrots. Such a staple in our house. Usually just cut up and eaten raw, Georgia will sometimes grab a whole unpeeled carrot and munch away. Tonight we had home made pasta drizzled in this salsa verde. It would also be amazing on roast lamb, grilled fish or a big juicy steak.
I just got myself a copy of Jeremy Fox’s book On Vegetables and this recipe is pretty much straight out of it. I made it straight after making Carrot Juice Pasta, inspired by his cavatelli recipe. If you don’t have this book in your collection, get it now!
I have bookmarked half the recipes in this book to make, I have even folded the page corners over. I used to try and keep my cookbooks in perfect condition, but then realised I was also not cooking out of them… what’s the point in that? So I now sit down and enjoy reading them like a book, fold over the corners and make notes on the recipes. So much more fun this way!
HOMEMADE CARROT INFUSED PASTA WITH SALSA VERDE
Try this Salsa Verde drizzled over some pasta, perfect as a vegetarian dinner on alongside a juicy steak.
www.kidseatbyshanai.com/homemade-carrot-juice-pasta/
SOME MORE GREAT RECIPES TO TRY….
Carrot Top Salsa Verde
- Total Time: 5 minutes
- Yield: 1 jar 1x
Description
Salsa Verde made with just carrot leaves, olive oil, garlic and lemon.
Ingredients
- 2 cups carrot leaves (about 1 bunch baby carrots worth)
- 1 cup olive oil
- 2 garlic cloves
- 2 lemons
Instructions
Finely chop the carrot leaves and place in a large glass jar along with the olive oil.
Peel and finely dice the garlic and add to the jar. Zest and juice the lemons and add to the jar, add lid and shake well to combine.
Notes
Store in the fridge for up to 3 days or divide into portions and freeze.
- Prep Time: 5 minutes
ON VEGETABLES: MODERN RECIPES FOR THE HOME KITCHEN
Jeremy Fox’s, from the Michelin-starred restaurant Ubuntu in Napa Valley, book based on his food philosophy for the home cook.
www.amazon.com.au
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This post was originally published May 2018.
