Carrot top + kale dip

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Make the most of your leftover produce! With some carrot tops, wilted kale, and sunflower seeds you can whip up this creamy, yummy colorful dip! Great for snacks, on the go, or on the stay. More often than not carrot tops and limp greens wind up in the compost or landfill. It’s easy to toss these vegetables when they’re on the edge, but with a little TLC you can keep this food waste out of the bin and create a tasty package-free, carrot top and wilted kale dip. Most conventional grocery stores don’t even sell carrots with their greens attached–one might think you can’t even eat them. You most certainly can. Luckily your local farmer’s market and certain grocery stores do have carrots with tops. Just about any vendor will happily give you all the tops you could want for free, all you have to do is ask.

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carrot top dip ingredients
carrot dipping to into carrot top and kale dip

This carrot top dip, also known as carrot top pesto, is a versatile spread you can enjoy with fresh vegetables, toss with pasta, or add to your charcuterie. Another tasty option for is enjoying with crispy sea salt flatbread, herby sourdough crackers, or seedy seaweed crackers! The combinations are endless. It’s more than likely we’ve all got some less-than-fresh kale hangin’ in the fridge so this is a perfect way to use up these leftover greens.

Let’s make use of these unconventional produce items and do our part by reducing produce landfill by, what else? Snacking y’all!

Give us a shout if you try this one out! It’s sure to be a hit. #closedloopcoooking

Carrot top + kale dip   by

Reduce food waste and use up those carrot tops and wilted kale you might have for a creamy, delicious spread that's good on just about anything.

makes: servings for 4 | prep time: 10 min | total time: 10 min

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carrot top and wilted kale dip

Ingredients

  • 1 bunch carrot tops
  • 4-5 kale leaves
  • 1/3 cup raw sunflower seeds
  • 1/2 cup olive oil
  • 1 tbsp olive oil, for sauteeting (approx)
  • 4 - 5 cloves garlic
  • 1 tsp kosher salt
  • juice from 1/2 lemon

To-Do's

  1. Thoroughly wash and dry carrot tops and kale. Remove any brown pieces, as needed.
  2. Roughly chop into approx 1 – 2 ” pieces, including stems. Remove the end pieces of tops and leaves (where dirt can accumulate.) Add to medium sized bowl.
  3. Peel and roughly chop garlic into small slices, set aside.
  4. Heat a small pan over medium-low heat. Add in sunflower seeds and toast until golden brown, approx 2 – 3 minutes. Remove from heat and add to small bowl. Set aside.
  5. Reheat the same pan with approx 1 tbsp olive oil. Once hot, add in garlic. Sautee until golden brown, 2 – 3 minutes. Remove from heat and add to separate small bowl, including excess oil.
  6. In your food processor, add in sunflower seeds first. Pulse 1 – 2 minutes, until mostly smooth. This well improve the texture of the dip. Next, drop in half the carrot tops and kale. Pulse approx 1 minute. Add remaining carrot tops and kale, garlic, olive oil, salt, and lemon juice. Pulse until well combined, 2 – 3 minutes. There should be no large pieces. Scrape down the sides of the bowl as needed and pulse again until just about smooth. There will be some texture.
  7. Enjoy! Goes well with crispy sea salt flatbread, herby sourdough crackers, or seedy seaweed crackers, as desired. Keeps well in the fridge for about 1 – 1 ½ weeks in an airtight container.
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