Carrot top salsa verde from Root to Stalk Cooking: The Art of Using the Whole Vegetable by Tara Duggan

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Accompaniments: Fennel-roasted whole fish with potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parsley for carrot tops, and other tender herbs for fresh oregano (see recipe for suggestions.)

  • VegasCook37 on May 19, 2025

    Had some beautiful carrots from CSA. Made as is. The capers and anchovies just give it salt and balance the bitterness so don’t be afraid to use. It’s not fishy or briney. Using on roasted veggies and a smoked chicken. Will plan left overs on eggs in the am and maybe sandwich at lunch. It’s very “pesto” like but different.

  • Christine on August 07, 2014

    I used this recipe as a starting point for using up some carrot tops from our CSA. Left out the anchovies & capers and substituted (less) dried herbs for fresh. More like a pesto the way I made it, really. To me, the carrot tops almost taste (and smell) like parsley. Fresh, garlicky, & herbaceous with a touch of lemon when I tasted it, but froze in ice cube trays to use another time -- probably with roasted root veggies as indicated in the recipe on the next page.

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