How-Tos Recipes

Don’t Toss Those Veggies Stems and Leaves

What do kale stems, celery leaves, and carrot tops have in common? They’re often overlooked for the other parts of the plant when it comes to using ’em in our kitchen, but at Misfits Market we like to take a root-to-tip approach to our veggie eating. 

Veggies with more flavor, like carrot and radish tops and kale stems, are excellent in any kind of pesto

The leaves of more mild plants, like beets, broccoli, and fennel, can be tossed into pretty much any salad. 

Snappy stems from plants like Swiss chard, broccoli, and cauliflower are easy to pickle (and satisfying to bite into). 

And pretty much any herb can be thrown into a verdant chimichurri sauce, stems and all! 

Get the recipe for carrot top pesto:

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Carrot Top Pesto

  • Author: Misfits Market


  • 2 cups carrot tops, chopped
  • 1/4 cup basil, chopped
  • 4 tablespoons pine nuts or nut of choice, toasted
  • 1/4 cup Parmesan, grated
  • 3 cloves garlic, peeled
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  1. In a blender or food processor, add carrot tops, basil, Parmesan, garlic cloves, olive oil, salt, pepper, and nuts.
  2. Blend on high speed about 3 minutes until you reach a smooth, blended consistency. Add more oil in this step if your pesto is too thick for your liking.

Hungry for more? Keep reading:

Edible Gifts You Can Make with Misfits Market

Parts of Fruits and Veggies You Didn’t Know You Could Eat

Produce That Shouldn’t Be Stored Together