Carrot Top Pesto

Typically made with basil, pesto can also be made with a variety of herbs and vegetables such as parsley, celery, or, as in this case, carrot tops.

Carrot Top Pesto

• 2 cups carrot tops and stems, chopped (from about 8 medium carrots)

• ⅓ cup pine nuts

• 2 garlic cloves

• ½ cup quality extra virgin olive oil

• ½ cup parmesan cheese

• salt and pepper to taste

Instructions

Thoroughly clean the green tops that have been removed from the carrots.

In a food processor or blender, blend together the carrot tops, pine nuts, and garlic.

Slowly add the olive oil until well incorporated.

Add the parmesan cheese and season with salt and pepper.

Mix well before serving. Can be stored for a couple of days if tightly covered.