Author: The Migoni Kitchen / Servings: 1 Cups / Total Time: 5 minutes

We have loved getting a box of fresh vegetables every week with our CSA membership. We get carrots often and usually get the carrot top greens as well. The greens are beautiful and we feel terrible just throwing them out so we often use them to make a delicious carrot top pesto. There are so many variations on pesto that we’ve tried. The most traditional Italian pesto is hand chopped and contains basil, pine nuts, parmesan cheese, garlic, and olive oil. This definitely produces a deliciously bright pesto, but pine nuts can be pricey and basil is not the only herb that lends itself well to a pesto. You can use parsley, arugula, spinach, and of course, carrot tops, and still get a delicious pesto.



Ingredients:

• 1 Cup Carrot Tops
• 1 Cup Fresh Basil
• 1 Clove Garlic
• 1/3 Cup Walnuts Or other nuts of your choice
• 1/2 Cup Grated Parmesan Cheese
• 1/2 Cup Extra Virgin Olive Oil
• Salt and Black Pepper to taste

Instructions:

Add your walnuts to a small saucepan over low-medium heat and toast for about 5-7 minutes or until gently browned. Shake the pan every 30 seconds or so to prevent them from burning.

Remove from heat and set aside.

Add the toasted nuts along with the remaining ingredients except for the salt and pepper to your food processor or blender.

Pulse lightly until the ingredients are well incorporated.

Add salt and pepper to taste. Store in an airtight jar for up to 1 week in the fridge.