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Carrot Top Pesto

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Serves 1 cup | Prep Time 10 | Cook Time

Why I Love This Recipe

FEATURING: Carrot tops and garlic.

You can substitute basil for carrot tops in your favourite pesto recipe but here is a quick recipe if you need one. You can add 1/4 cup parmesan and/or 3 Tbsp nutritional yeast if you want to at the end and pulse a few times. I just don't bother.

NOTE: While we don't eat it very often, carrot tops can be eaten, and can easily replace parsley and cilantro (and sometimes even dill) in some recipes. Just chop them finer than you would parsley as it tends to be a bit more coarse. 

Ingredients You'll Need

2 cups carrot tops, roughly chopped (take any part of the thicker leaf stem out)
1 tablespoon of lemon juice
1/2 cup of nuts (pine nuts or walnuts - optional)
1/2 cup olive oil (you can put less but mix half-half water and oil)
1-2 garlic gloves (or 1-2 garlic scapes, chopped)
Salt and freshly ground black pepper to taste


Place the carrot tops, pine nuts (if using), and garlic into the bowl of a food processor and pulse a several times. Add lemon juice, the olive oil (and/or olive oil and water).
Stir in some salt and freshly ground black pepper to taste. Mix well and adjust taste as needed.

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