Carrot Top Pesto

Thank you to John Pietrowski for this recipe!

 

Carrot Top Pesto

I’m going to try this mixed with cilantro.

From an NPR website article and a book called Roots, by Diane Morgan

 

1c lightly packed carrot tops (stems removed)

6T extra virgin olive oil

¼ t kosher or fine sea salt

3T pine nuts, toasted  (5-10 minutes in a 350 deg oven on a baking sheet)

¼ c freshly grated parmesan

 

In food processor combine carrot leaves, oil, garlic, and salt, process until finely minced.

Add pine nuts and pulse until finely chopped

Add parmesan and pulse until just combined

Adjust seasonings

Will last two days in fridge. Pesto can be frozen.