Carrot Top Pesto

READY IN: 5mins
SERVES: 4
YIELD: 1/2 cup
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups lightly packed cleaned dried, and roughly chopped carrot greens (large stems removed beforehand)
  • 1
    large garlic clove, roughly chopped
  • 1
    tablespoon fresh lemon juice
  • 14
    cup extra-virgin olive oil
  • 12 - 34
    teaspoon salt
Advertisement

DIRECTIONS

  • Combine the greens and garlic in the bowl of a food processor fit with the chopping blade. (The smaller the food processor the better here, as the greens might escape the blade in a large machine.) Pulse until the the greens are finely chopped.
  • Add the lemon juice, olive oil, and 1/2 teaspoon of salt. Process until you have a thick pesto, stopping to scrape down the sides of the bowl with a silicon spatula if you need to. Taste, and add more salt if needed.
Advertisement