Menu
1 cup loosely packed fresh carrot tops, tender parts only
2 cups tightly packed basil leaves, large stems removed
1⁄3 cup pine nuts or walnut pieces (could also sub cashews)
Juice of 1 lemon
Half of one ripe avocado, peeled and pit removed
2-3 cloves of garlic, peeled and coarsely chopped
1⁄2 teaspoon iodized sea salt (optional)
2-3 tablespoons water, as needed to thin
1. Remove the most fresh and tender parts of carrot greens from one bunch of
carrots, rinse and coarsely chop.
2. Add all ingredients to a food processor except water. Process until it is mostly broken down.
3. Add water a tablespoon at a time, while the processor is running, until desired thickness is achieved and mixture becomes smooth and creamy.
4. Taste and adjust salt and lemon juice as desired.
5. Serve over cooked whole-grain pasta, roasted vegetables, or as a tasty addition to a sandwich. Leftovers will keep in the fridge for about 4 days.
Chef’s notes
Since you probably have a bunch of carrots without tops now, why not roast the
carrots and serve the pesto with roasted carrots and pasta? Just wash the carrots
(no need to peel) and place on a baking sheet lined with parchment paper. Roast in
a 425 F oven for about 18 minutes, until tender.
