Baked whole carrots with pesto on a baking sheet
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Carrot-Top Pesto Sauce

ByMelanee Cooper
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CARROT-TOP PESTO SAUCE

Ingredients

  • 4 oz. trimmed carrot tops 1 o 2 bunches. Cut off big stems.
  • 2 cloves garlic
  • ¼ cup 1 oz walnuts
  • 1 oz fresh basil leaves chopped (1/2 cup)
  • ½ oz fresh mint leaves chopped (1/2 cup), plus more to taste
  • ¾ tsp sea salt
  • ½ cup extra-virgin oil plus more to taste
  • 2 Tbsp fresh lemon juice

Instructions

  • Pull off the fronds of the carrot tops off the stems and discard the stems.
  • Wash and dry the greens.
  • Pulse the garlic and walnuts briefly in a food processor.
  • Then add the various greens and sea salt.
  • Pulse again, scraping down sides of the container as needed. Pulse until the greens are finely chopped.
  • Add olive oil and lemon juice and process until pesto is smooth.

Notes

* If you do not have basil; try parsley or cilantro and few fennel greens instead.
By Edible Santa Barbara