Carrot Top Pesto
 
Prep time
Total time
 
Ingredients
  • ⅓ cup toasted walnuts or pine nuts
  • 1 small clove garlic
  • 1 cup coarsely chopped carrot tops (preferably organic)
  • big handful of basil leaves (about 1 cup)
  • juice of ½ small lemon
  • sea salt & freshly ground pepper
  • ¼ - ⅓ cup olive oil
  • optional: pinch of red pepper flakes
  • optional: 1 teaspoon capers
  • optional: ¼ parmesan cheese
Instructions
  1. In a food processor, pulse together the walnuts and garlic. Add the carrot tops, basil, lemon, salt & pepper. Pulse again, then add ¼ cup olive oil and pulse until combined. (Make it as smooth or as chunky as you like).
  2. Scoop the pesto into a small bowl, and stir in up to ¼ cup more olive oil.
  3. Taste and adjust seasonings and stir in a pinch of red pepper flakes, capers, or parmesan cheese, if you like.
  4. Serve with toasted bread, scoop onto pasta, or dollop into soups.
Recipe by Love and Lemons at https://www.loveandlemons.com/seasonal-favorites-carrot-top-pesto/