Carrot Top Pesto
Combat food waste and make a delicious sauce from your carrot leaves and stems. Makes a great sauce to use exactly as you would basil pesto. To make it vegan, replace the cheese with nutritional yeast.
- 2 cup carrot tops and stems, chopped
- 0.333333 cup pine nuts
- 2 clove garlic
- 0.5 cup olive oil
- 0.5 cup parmesan cheese
- 0.125 teaspoon salt
- 0.125 teaspoon pepper
- Add carrot tops, pine nuts, and garlic cloves to food processor and pulse until chopped. Slowly add in oil and continue pulsing until well combined, but not smooth.
- Add parmesan, salt, and pepper and pulse a few more times until combined