Carrot Top Pesto
Save the planet pesto! Not exactly, but this GREEN creation starring carrot tops is slightly spicy, incredibly delicious, and also minimizes food waste. Use this versatile pesto on traditional or spiralized pasta, as a spread on bread, or tossed with roasted vegetables, especially carrots!
* Serves 6
1 cup carrot tops, coarsely chopped
1 cup fresh basil leaves, tightly packed (can use 1 cup spinach)
1 clove fresh garlic, roughly chopped
½- 1 teaspoon sea salt
½ cup walnuts or pine nuts, toasted
¼ cup olive oil, added until desired consistency (use more if necessary)
black pepper to taste
crushed red pepper flakes to taste
Variations: If you eat dairy, add in ¼ cup parmesan cheese.
Combine the carrot tops, basil, toasted pine nuts, garlic, and salt in a food processor and combine until coarsely ground. Slowly drizzle in the olive oil and process until combined. Add enough olive oil to keep it moist. Next, season with salt, pepper, and red pepper to taste. Process until desired consistency is reached. Store any remaining pesto in a tightly sealed container for up to 4 days. Dig in and enjoy!