Carrot Tops Pesto

Ever wonder what to do with your carrot greens? Don’t throw them away! You can turn them into a delicious pesto for pastas, bruschettas, dips and even freeze them in little mason jars for the winter! I love defrosting a fresh carrot pesto when its cold and grey outside.

Ingredients:

DON’T THROW AWAY YOUR CARROT GREENS!

Olive oil

Garlic

Lemon juice

Pine nuts (can be substituted with pumpkin seeds)

Method:

Put washed carrot greens in a food processor with olive oil, garlic, lemon juice, pine nuts and parmesean cheese.

Blend until it forms a pesto

Delicious on crackers, in pasta

Freeze for the winter