Name: Carrot Top Pesto
Total time: 10 min
Ingredients: 2 cups of carrot tops; 1/4 cup loosely packed basil leaves; 1/3 cup roasted pumpkin seeds; 1/3 cup parmesan cheese (or nutritional yeast to make this vegan); 1 tbsp lemon juice; 2 garlic cloves; 1/3 cup of olive oil; salt and pepper

Ingredients

Scale

2 cups of carrot tops
1/4 cup loosely packed basil leaves
1/3 cup roasted pumpkin seeds
1/3 cup parmesan cheese (or nutritional yeast to make this vegan)
1 tbsp lemon juice
2 garlic cloves
1/3 cup of olive oil
salt and pepper

Cook Mode Prevent your screen from going dark

Instructions

Add all the ingredients except the olive oil to a food processor. Blend until smooth. Scrape down the sides of the bowl and slowly drizzle in the olive oil while pulsing the pesto.
Spoon into a glass jar and top with enough olive oil so the pesto is completely covered. Store in the fridge for up to a week or freezer for 6 months.