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Carrot Top Pesto

Yields1 Serving

carrot top pesto

 1/4 cup cashews, pine nuts or walnuts
 1 garlic clove, peeled
 1 loosely packed cup carrot greens
 a small handful of basil leaves, if you like
 1/4-1/2 cup grated Parmesan
 juice of half a lemon
 1/4 cup(ish) olive oil

In the bowl of a food processor, pulse the nuts and garlic until well blended and coarsely ground. Add the carrot greens, basil, Parmesan and lemon juice and pulse, scraping down the sides of the bowl, until well blended. With the motor running, pour the oil in through the feed tube until the pesto is the texture you like, scraping down the side of the bowl and adding a pinch of salt if needed (the Parmesan is salty, too). Makes about 3/4 cup.