Carrot Top and Pepita Spread

Name: Carrot Top and Pepita Spread
Total time: 15 min
Yield: 4
Ingredients: Ingredients 1 cup carrot top leaves, packed 1/2 cup pepitas (raw pumpkin seeds) 1 large garlic clove 1/2 teaspoon salt 1 tablespoon lemon juice 3 tablespoons extra-virgin olive oil

By:

Co+op

Recipe Information

Total Time:

15 minutes

Servings:

Don’t throw those carrot tops away — not when you can make this peppery, savory spread.

Don’t throw those carrot tops away — not when you can make this peppery, savory spread. Look for a bunch of carrots with bright green, fresh greens attached. Spread this on sandwiches, use it like a pesto on pizza, or stir it into cooked rice.

Ingredients

1 cup carrot top leaves, packed
1/2 cup pepitas (raw pumpkin seeds)
1 large garlic clove
1/2 teaspoon salt
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil

Preparation

Pick the leaves from the stems of the carrots, packing the leaves in a cup. Wash and spin dry or pat dry with a clean towel.
Place the pumpkin seeds in a medium skillet and swirl over medium-high heat until the seeds start to smell toasty and pop. Transfer the seeds to a food processor bowl.
Add the carrot leaves, garlic clove and salt and process until minced finely. Scrape and repeat. Add the lemon and olive oil and process until smooth.
Transfer to a storage jar and store in the refrigerator for up to four days.