Carrot-Top Pesto
 
 
Waste not! Use up those gorgeous carrot tops in a herby, tangy pesto! Pine nuts are also swapped for wallet-friendly sunflower seeds. You'll never buy store-bought pesto again!
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Ingredients
  • 2½ cups loosely packed carrot tops, washed and dried thoroughly
  • ½ cup loosely packed basil
  • ¼ cup sunflower seeds
  • 1-2 cloves garlic
  • ½ cup grated Parmesan cheese
  • 1 Tbsp lemon juice
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2-4 Tbsp olive oil, plus more as needed
Instructions
  1. In the bowl of a food processor, combine carrot tops, basil, sunflower seeds, garlic, Parmesan, lemon juice, salt, and pepper until smooth, scraping down the sides of the bowl as needed. Slowly add in olive oil, pulsing until desired consistency is reached.
  2. Store in an airtight container in the fridge. If mixture becomes too thick when cool, whisk with a little more olive oil to smooth out.
Recipe by Port and Fin at https://portandfin.com/carrot-top-pesto/