carrot top pesto
makes about 1 cupsaucy
ingredients
- •1 bunch carrot tops, tough stems removed
- •1–2 cloves garlic, peeled
- •1/3 cup cashews
- •1/4–1/2 cup olive oil, as needed
- •juice of 1/2 lemon
- •2–3 tablespoons parmesan cheese, grated
- •salt and pepper, to taste
instructions
thoroughly wash the carrot tops and dry them well. pour in a food processor, combine the carrot tops, garlic, and cashews. add the lemon juice and parmesan cheese. pulse to combine. while pulsing, gradually stream in olive oil until the pesto reaches your desired consistency, whether chunky or smooth. season with salt and pepper to taste. transfer to a jar and store in the refrigerator for up to 5 days, or freeze in ice cube trays for longer storage.
notes
this pesto makes a great addition to pasta, roasted vegetables, or as a sandwich spread.
for a nut-free version, substitute sunflower seeds for the cashews.
try this version next.