Kitchen Tip:
Instead of throwing away celery and carrot tops, wash and use them as you would parsley!
Picture from “Slaw & More” blog.
Blend the tops in pesto, toss them in salads, and add them in sauces. You will not only get the most of your money, but also eat more greens! I actually first saw this tip while I was drinking tea and reading my new favorite cookbook, Pretty Delicious by the too cute Candace Kumai.
My grandma, who passed away, bought me this tea pot, and my mom bought me the china. I love these kind of precious mementos. (I can’t talk about it more, or I will cry!)
This is such a smart idea, right? I found a few recipes using specifically carrot tops, like Carrot Top Pesto on the blog Slaw & More. Their recipe looks fresh and fun!
That is an awesome idea
All for no waste!
Cheers
Choc Chip Uru
Funny… I was just in the produce section at my local grocer commenting to Chad that it was really annoying that there was no untrimmed celery — the greens are awesome! LOTS of flavor. My favorite use is in my spaghetti sauce.
MMM, good to know! I will throw the celery greens in my spaghetti sauce (with turkey meatballs!) next time!
Hmm I’ve never even thought of using that part of the carrot before – it always gets tossed! Great idea!
Right? I’m going to try it in soup and salads!
I’ve used celery leaves before, but not carrots. Thanks so much for sharing! Now I’m excited to get that bunch of carrots from the farmer’s market!
Yay, I bet you’ll love it!