Carrots tops have a nice almost cilantro reminiscent flavor while radish tops are a bit more peppery with a bite. This is the time to save your veg tops and use, use, use them! They're so versatile while they are tender and young this time of year. As the season progresses, the tops tend to get more tough and don’t lend the same tender sweetness. We encourage you to play with this recipe throughout the seasons and use whatever herbs you have. Just make sure those tops are nice and clean!
4- 5 cups packed root tops (beet, radish, carrot, turnip, etc.), stems removed and leaves torn*
2 cups packed of another herb or two (dill, basil, parsley, mint, cilantro, mentuccia romana - choose your own adventure!)**
1 cup roughly chopped garlic scapes and/or spring garlic
1 spring onion or ½ bunch of scallions
½ cup olive oil
¼ cup red wine vinegar, plus more as needed
pinch of kosher or sea salt
Add root tops, herb of choice, garlic scapes and spring onions or scallions to a food processor. Pulse until everything is nice and finely chopped. Slowly mix in the red wine vinegar, then the olive oil. It should be a loose sauce. Add a heavy pinch or two of salt to taste. Add an additional 1-2 Tbsp of red wine vinegar if it needs it. The salsa verde should be tangy and delicious.
Serve with crudités, eat on a sandwich, with grilled chicken, or in pasta. The possibilities are endless! Make extra and freeze for later.
*If you have a salad spinner, soak tops in the bowl of it and swish around with the radish tops. Rinse with a few changes of water and spin real good. If using carrot tops, remove the wispy parts of the carrot tops from the larger stem and add to the spinner.
**For dill, we went with about 1 cup packed since it is such a strong flavor. You might want to do the same if using mint and couple it with parsley or cilantro. It’s really up to you!