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Carrot Top Pesto
Mandy

Carrot Top Pesto

A bright, earthy pesto made from carrot tops, garlic, walnuts, parmesan, olive oil and lemon. A tasty way to use greens that usually get tossed.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Sauce
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 cup carrot tops trimmed and diced
  • 1 to 2 cloves garlic
  • 1/2 cup walnuts
  • 1/4 cup olive oil
  • 1/4 cup parmesan cheese
  • 1 tsp lemon juice
  • 1 dash sea salt optional

Method
 

  1. Wash the carrot tops and trim away the woody stems.
  2. Cut the remaining greens into 1 to 2 inch pieces.
  3. Add the greens, garlic and walnuts to a food processor and pulse a few times until finely chopped.
  4. Add the parmesan cheese and blend again, pouring the olive oil through the feed tube as it mixes.
  5. Add the lemon juice and blend until smooth.
  6. Season with sea salt if desired.

Notes

Makes about 3/4 cup. Keeps in the refrigerator for up to 2 weeks.