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Carrot-Top Pesto Sauce

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  1. 4 oz. trimmed carrot tops (1 o 2 bunches). Cut off big stems.
  2. 2 cloves garlic
  3. ¼ cup (1 oz) walnuts
  4. 1 oz fresh basil leaves, chopped (1/2 cup)
  5. ½ oz fresh mint leaves, chopped (1/2 cup), plus more to taste
  6. ¾ tsp sea salt
  7. ½ cup extra-virgin oil, plus more to taste
  8. 2 Tbsp fresh lemon juice
  1. Pull off the fronds of the carrot tops off the stems and discard the stems.
  2. Wash and dry the greens.
  3. Pulse the garlic and walnuts briefly in a food processor.
  4. Then add the various greens and sea salt.
  5. Pulse again, scraping down sides of the container as needed. Pulse until the greens are finely chopped.
  6. Add olive oil and lemon juice and process until pesto is smooth.
  1. * If you do not have basil; try parsley or cilantro and few fennel greens instead.
  2. By Edible Santa Barbara
Healthy Zen

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