Rainbow carrots so brilliant, tasty and grown by Steve and Sam Grima in Horsley Park. An explanation of the goodness of the carotenoid pigments in the carrots – Unbelievable. We found a Carrot Museum site which explains heaps of great things about these rainbow Carrots. Check it out
Keep the green tops. Then blanch them or sauté in a frypan with olive oil, garlic, and other greens; or into a soup or stock. Our favourite Green Carrot Top Pesto.
- 1 cup carrot greens
- 1/2 cup mint or basil leaves
- 1/2 cup coconut, shredded1 tbp honey or sweeten with your favourite sweetener
- 2 tbp olive oil
- 2 lemons, juice only
- salt and pepper to taste
- In the food processor place everything then mix to a smooth paste. Into a bowl and serve with carrot slices.