Carrot Green and Walnut Pesto

I bought a lovely bunch of carrots this week, tops intact. Big fluffy green fronds that smelled slightly of pepper, citrus and grass. I wanted to eat them, but found myself asking, are carrot tops edible? I turned to the power of google for my answer, and was happy to learn – YES! They are edible, and they are delicious.

I made the leafy beauties into a pesto with the addition of walnuts and a bit of Parmesan cheese. The delicate sweetness and buttery texture of the walnuts paired swimmingly with the fresh peppery taste of the greens and the nutty, salty bite of good cheese. The pesto was a success.