Carrot Top Basil Pumpkin Seed Pesto
Yield: 1/2 cup pesto
Serving size: 2 tablespoons
1 cup carrot top greens, picked and washed
1/4 cup fresh basil leaves (packed ¼ cup)
1 large clove garlic (or 2 smaller cloves)
1/4 cup shelled pumpkin seeds
2 tablespoons grated parmesan cheese
1/4 cup extra virgin olive oil
Pinch of sea salt and black pepper, to taste
Add carrot top greens, basil, garlic, pumpkin seeds, and parmesan cheese to food processor. Begin to pulse, then slowly add in the olive oil. Pulse food processor until ingredients are well blended. Add a pinch of sea salt and black pepper, to taste. Enjoy!
Think twice next time before tossing those carrot “hairs”, give them a rinse, and make some pesto!