Carrot Top Pesto

Name: Carrot Top Pesto
Total time: 20 min
Ingredients: 2 cups carrot tops (from 2 bunches of carrots); 1 garlic clove, peeled; 1/2 cup pistachios; 2 teaspoons freshly squeezed lemon juice; 1/2 cup extra virgin olive oil; 1/2 teaspoon kosher salt

www.themediterraneandish.com

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Total: 20

Servings: 6

Ingredients

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2 cups carrot tops (from 2 bunches of carrots)1 garlic clove, peeled1/2 cup pistachios2 teaspoons freshly squeezed lemon juice1/2 cup extra virgin olive oil1/2 teaspoon kosher salt

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Instructions

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Step 1

Prep the carrot tops. Remove the carrot top’s tough stems, keeping only the lacy tops. Thoroughly wash the tops and pat dry. Set aside.

Step 2

Blend into a paste. In a food processor or blender, pulse the garlic and pistachios together until broken into small pieces. Then add the carrot tops and lemon juice to the food processor and pulse for 30 seconds until well combined.

Step 3

Create a sauce. Run the machine on low as you slowly drizzle in the olive oil, then add the salt. Stop and scrape down the sides and pulse a few additional times to combine all the ingredients.

Step 4

Finish and serve. Taste and adjust if additional salt is needed. Use immediately or store in an airtight container for up to a week in the refrigerator.