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Ingredients
- 2-3 bunches of carrot tops
- 2 large shallots
- 1 head of garlic
- 1 c extra virgin olive oil
- zest and juice of 1 medium lemon
- 1 tsp sea salt
Details
Servings 16
Adapted from sweetbeetandgreenbean.net
Preparation
Step 1
Top the carrots and rinse the greens well. Remove the thickest part of the stems and chop the rest about every inch or so. Then set them aside in a strainer or pat with a few sheets of paper towels to let them dry a bit.
peel the garlic and shallots and coarsely chop them, they will be blended later so there’s no need to mince them well.
heat up a large skillet and once hot toss in the carrot tops, followed by the chopped shallots and garlic, then a few tablespoons of the olive oil. fry these all together just until the carrot tops are wilted. then cut the heat and let the mixture cool a few minutes before blending.
meanwhile, zest and juice the lemon, removing any seeds. add this to the food processor along with the rest of the oil, the sea salt, and the cooked greens. blend everything until no large chunks remain. store in a clean, air-tight container for up to one week.
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