Carrot Top Pesto
Ingredients
Carrot tops from 2-3 bunches of carrots (about 3 cups, loosely packed)
1/2 bunch fresh cilantro
1/2 cup fresh basil leaves
3-4 cloves garlic
1/3 cup of your favorite toasted nuts for extra flavor and crunch
1/2 cup extra virgin olive oil (or avocado oil)
Zest of 1 lemon
Juice from 1 fresh lemon or to taste
Sea salt and fresh ground pepper to taste
Instructions
Thoroughly wash and dry the carrot tops, removing any tough stems.
Toast the nuts in a dry skillet over medium heat until fragrant and lightly golden, about 3-5 minutes. Watch carefully to prevent burning.
In a food processor, combine the carrot tops, cilantro, basil, lemon zest, and garlic. Pulse until coarsely chopped.
Add the toasted nuts and pulse again until incorporated.
With the processor running, slowly drizzle in your oil of choice until desired consistency is reached.
Add lemon juice, then pulse to combine.
Season with sea salt and pepper to taste.
Transfer to a serving bowl and drizzle with a little extra oil on top.
SERVES: 10-12 PEOPLE (AS A SIDE/GARNISH)
PREP TIME: 15 MINUTES
TOTAL TIME: 20 MINUTES
