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Carrot Top Tahini

Carrot Top Tahini
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Carrot Top Tahini

Carrot Top Tahini

Don't throw out your carrot tops! Use them in this Israeli-inspired carrot top tahini dish to make a flavorful green tahini sauce with a splash of lemon, honey and garlic.

Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients

Green Carrot-Top Tahini
 1 cup rough chopped carrot greens
 ½ cup chopped flat-leaf parsley
 ½ cup fresh mint, basil, or dill
 3 garlic cloves
 ¼ cup fresh lemon juice
 1 tbsp honey
 3 tbsp Colavita Extra Virgin Olive Oil
 1 ½ cups tahini
 Kosher salt
Za’atar Carrots
 1 bunch carrots (colorful carrots are nice here)
 2 tbsp Colavita Extra Virgin Olive Oil
 2 tbsp za’atar
 Kosher salt
 Freshly ground black pepper
 Garnish: rough chopped carrot tops

Directions

Green Carrot-Top Tahini:
1

Place carrot greens, parsley, mint, garlic, lemon juice, honey, and evoo in food processor. Puree at high speed until a bright green pesto has formed. Add tahini and pulse to mix.

2

Taste the sauce, it probably needs salt! Adjust seasoning. Leftover tahini can be stored covered in the fridge for up to 5 days.

Za’atar Carrots:
3

Preheat oven to 375°F. Line a baking sheet with parchment paper.

4

Cut carrots in half lengthwise and arrange on prepared baking sheet.

5

Drizzle carrots with evoo, za’atar, salt, and pepper. Roast at 375°F for 20 to 30 minutes, stirring occasionally until tender and browned.

6

Schmear a platter with a good dollop of Carrot-Top Tahini and arrange carrots on the sauce. Garnish with a drizzle of evoo and additional chopped carrot tops.

Ingredients

Green Carrot-Top Tahini
 1 cup rough chopped carrot greens
 ½ cup chopped flat-leaf parsley
 ½ cup fresh mint, basil, or dill
 3 garlic cloves
 ¼ cup fresh lemon juice
 1 tbsp honey
 3 tbsp Colavita Extra Virgin Olive Oil
 1 ½ cups tahini
 Kosher salt
Za’atar Carrots
 1 bunch carrots (colorful carrots are nice here)
 2 tbsp Colavita Extra Virgin Olive Oil
 2 tbsp za’atar
 Kosher salt
 Freshly ground black pepper
 Garnish: rough chopped carrot tops

Directions

Green Carrot-Top Tahini:
1

Place carrot greens, parsley, mint, garlic, lemon juice, honey, and evoo in food processor. Puree at high speed until a bright green pesto has formed. Add tahini and pulse to mix.

2

Taste the sauce, it probably needs salt! Adjust seasoning. Leftover tahini can be stored covered in the fridge for up to 5 days.

Za’atar Carrots:
3

Preheat oven to 375°F. Line a baking sheet with parchment paper.

4

Cut carrots in half lengthwise and arrange on prepared baking sheet.

5

Drizzle carrots with evoo, za’atar, salt, and pepper. Roast at 375°F for 20 to 30 minutes, stirring occasionally until tender and browned.

6

Schmear a platter with a good dollop of Carrot-Top Tahini and arrange carrots on the sauce. Garnish with a drizzle of evoo and additional chopped carrot tops.

Carrot Top Tahini

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