Carrot Top Pesto

Carrot Top Pesto

Love these purple carrots and purple
carrot tops from the farmer's market!

We stereotype pestos as ‘basil-only’, but there are so many other ingredients that can be used.  I think most of us don’t use our carrot tops, but this recipe is a great way to use it.  Serve the finished recipe in any way that you would normally use pesto (including Whole Wheat Pesto Biscuits.)

 Ingredients:

1 bunch carrot tops, carrots and stems removed 

2 tablespoons extra-virgin olive oil

1 garlic clove

3 tablespoons nuts (I used pecans.)

1/2 cup (packed) fresh basil leaves

1/4 cup grated Parmesan

1/2 cup extra-virgin olive oil

Salt and Pepper

Directions:

Pulse garlic and nuts in a food processor until a coarse paste forms. 

Add basil, Parmesan, and carrot tops; process until a coarse purée forms.

Purple Carrot tops - pulsed.

Add olive oil and pulse until combined; season with salt and pepper.

Serve on any dish you love.  

Original Recipe: http://www.epicurious.com/recipes/food/views/Roasted-Carrots-with-Carrot-Top-Pesto-51175100