
Carrot Top Pesto
1 bunch of fresh carrot tops
1/4-1/2 bunch of fresh herbs; dill, cilantro, basil or your favorite
1/4 c. toasted nuts; walnuts, pecans, pine nuts or your favorite
1 T. cheese: parmesan, cheddar or your favorite
1 clove of garlic, minced
1/2 lemon, juiced
1/4 c. olive oil
pinch of salt and pepper to taste
In a food processor, combine carrot tops, herbs, garlic and lemon juice. Purée until smooth, scraping the sides intermittently. Add nuts, cheese, olive oil, salt and pepper. Continue to process until smooth. Serve with crudité, on toast, over rice or pasta.
I enjoyed my carrot top pesto created with dill, cheddar and walnuts with a side of blanched broccoli, blanched green beans and fresh carrots.
Bon appétit!
Chef Amy