🥕 Carrot Top Pesto

🧄 Ingredients

• 2 cups carrot tops (washed, stems removed)
• ½ cup basil leaves (optional)
• ⅓ cup pine nuts or walnuts
• ½ cup grated parmesan or nutritional yeast
• 1 garlic clove
• ½ cup extra-virgin olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp lemon juice

👨‍🍳 Instructions

1. Toast nuts in a dry pan over low heat until fragrant. Let cool.
2. Wash and dry carrot tops thoroughly. Add to food processor.
3. Add all ingredients except olive oil. Blend until broken down.
4. Slowly drizzle in olive oil while blending until emulsified.
5. Adjust seasoning. Use immediately or store in fridge for 3–4 days.

💡 Helpful Tips

• Use sunflower seeds for a nut-free version.
• Freeze in ice cube trays for single servings.
• Great on toast, pizza, or mixed into hummus.