Carrot Top Pesto
Prep time
Total time
Ingredients
- ⅓ cup toasted walnuts or pine nuts
- 1 small clove garlic
- 1 cup coarsely chopped carrot tops (preferably organic)
- big handful of basil leaves (about 1 cup)
- juice of ½ small lemon
- sea salt & freshly ground pepper
- ¼ - ⅓ cup olive oil
- optional: pinch of red pepper flakes
- optional: 1 teaspoon capers
- optional: ¼ parmesan cheese
Instructions
- In a food processor, pulse together the walnuts and garlic. Add the carrot tops, basil, lemon, salt & pepper. Pulse again, then add ¼ cup olive oil and pulse until combined. (Make it as smooth or as chunky as you like).
- Scoop the pesto into a small bowl, and stir in up to ¼ cup more olive oil.
- Taste and adjust seasonings and stir in a pinch of red pepper flakes, capers, or parmesan cheese, if you like.
- Serve with toasted bread, scoop onto pasta, or dollop into soups.
Recipe by Love and Lemons at https://dailycove.info/seasonal-favorites-carrot-top-pesto/%3C/div%3E%3Cdiv
class=endeasyrecipe title=style002 style="display: none">3.2.2925