Did you know you could make pesto out of just about anything? My go-to is basil pesto, but I'm a big fan of cilantro pesto and this carrot top pesto, too. It's bright and crisp and lemon-y. The perfect spread for sandwich or salad or pasta or fish dish. Stir this up after you snip the carrot tops from your farmers market veggies. You'll never toss your tops again!
Makes about 1 cup.
Ingredients
- 1/4 cup slivered almonds
- 2 cloves garlic
- 1/4 tsp. fine sea salt
- 3 cups packed carrot tops (about the amount from 1 bunch of carrots)
- 2 Tbsp. lemon juice
- 1/2 cup extra virgin olive oil
- 1/4 cup grated Parmesan
Instructions
- Place almonds, garlic, and sea salt into a food processor and pulse until well chopped.
- Add carrot tops and lemon juice. Pulse again, scraping the sides of the bowl to mix well.
- With the processor running, pour olive oil through the feeding tube.
- Add Parmesan and pulse until all ingredients are mixed together.
- Serve as an accompaniment to roasted vegetables, fish or chicken, atop your favorite pasta or as a dip for crusty bread.
