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
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).
Scoop the pesto into a small bowl, and stir in up to ¼ cup more olive oil.
Taste and adjust seasonings and stir in a pinch of red pepper flakes, capers, or parmesan cheese, if you like.
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/