Carrot Top Pesto
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By Kait Welch
Recipe from Cooking Mindfully: Make Food Your Ally with Sustainable, Low Waste Recipes for Every Season
Ingredients
- 1 1/2 cups (60 g) carrot tops
- 1/2 cup (20 g) fresh basil
- 1/2 cup (68 g) pine nuts
- 1/2 cup (120 ml) olive oil
- 1/2 cup (50 g) grated or crumbled Parmesan cheese
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
Instructions
- 1
In a food processor, combine the carrot tops, basil, pine nuts, olive oil, Parmesan, garlic, and salt and pepper to taste, and process until the components are uniform in size.
- 2
Serve the pesto as a dressing, mix it into vegetables or protein, or use it as a dip.
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