I got the idea when I bought tender young carrots at the Windrose Farm stall at the Hollywood Farmers Market.
"Do you want me to cut off the tops for our compost?" asked the girl who handled my purchase. I decided to keep the feathery greens and asked what she did with them.
Her suggestion was to turn them into pesto, which I did, using the ingredients she suggested. There it is at the top, framed by Windrose carrots.
Serve the pesto with pasta or on crackers or baguette slices as an appetizer.
CARROT TOP PESTO
Tops from 1 bunch baby carrots
1/3 cup walnut pieces
1 large clove garlic
1/4 cup olive oil
Remove the tops from the carrots, wash them and drain well. Pluck the leaves, leaving only the tender stems at the top. There will be about 1 cup leaves.
Place the leaves, walnuts, garlic and a dash salt in a food processor. Process until the nuts are ground. Add the olive oil and process again until well blended.
Makes about 1/2 cup.
Disclaimer: Carrot leaves contain allergens that may affect some people, just as some are allergic to peanuts. They are high in nutrients, however, and not toxic.