Carrot Top Pesto

Name: Carrot Top Pesto
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup fresh carrot greens, washed and trimmed; 1/4 cup fresh basil leaves; 3 tbsp unsalted sunflower seeds (shelled); 2 clove garlic, chopped; 1/2 tsp salt (to taste); 1 tbsp lemon juice; 1/2 cup olive oil; 1 lb pasta, cooked; 1/2 cup parmesan cheese (optional)

harlequinn823 @hollyqueue

I try to use everything out of the garden, including the tops of root veggies. Carrot tops make especially good pesto, or you could substitute radish or beet greens, or use all basil or other herbs. You can also use just about any nut instead of the sunflower seeds, just remember that if you use a salted nut, adjust the salt accordingly.

harlequinn823 @hollyqueue

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Ingredients

20 mins

6 servings

1 cupfresh carrot greens, washed and trimmed
1/4 cupfresh basil leaves
3 tbspunsalted sunflower seeds (shelled)
2 clovegarlic, chopped
1/2 tspsalt (to taste)
1 tbsplemon juice
1/2 cupolive oil
1 lbpasta, cooked
1/2 cupparmesan cheese (optional)

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Steps

20 mins

1

Place greens, basil, seeds, garlic, salt, and lemon juice in a food processor/chopper or blender.
2

Process, gradually adding the olive oil, until the components are chopped fine and blended.
3

Toss, a tablespoon at a time, with hot cooked pasta. Add parmesan cheese, if desired.
4

Store any leftover pesto in the refrigerator. It will keep for a couple of weeks. Since the cheese is added later, you can also freeze it.