Carrot Top Vegan Pesto

Carrot Top Vegan Pesto

This fresh twist on traditional pesto not only tastes amazing, it also gives carrot tops a chance to shine! Why toss those leafy greens in the compost when they can be brought to life with a few additional ingredients? Add a pop of freshness to your favourite dishes with a drizzle of gorgeous, garden-fresh carrot top pesto!

Ingredients:

Carrot tops from organic carrots—about 2 cups or 2 handfuls
½ - 1 cup additional herbs if desired, such as basil, mint or parsley
1/4 cup nuts or seeds, such as pine nuts, walnuts, sunflower seeds, pumpkin seeds. or hemp hearts
2 cloves garlic
1/4 cup nutritional yeast (Could be replaced with Parmesan cheese for a non-vegan option)
1/4 cup olive oil
Juice of 1/2 lemon
Salt and pepper, to taste

Directions:

Soak the carrot tops in water and rinse thoroughly, then pat them dry with a kitchen towel. Remove any tough stems.

In a food processor, combine the carrot tops, toasted nuts or hemp hearts, garlic, and nutritional yeast. Pulse until finely chopped.

With the food processor running, slowly drizzle in the olive oil and lemon juice until the pesto reaches your desired consistency. Season with salt and pepper to taste.