Carrot Top Pesto

By lindaauman

Ingredients

• 2 cups lightly packed carrot tops, stems removed
• 1/4 cup toasted almonds (pine nuts or walnuts)
• 1 large clove of garlic
• 1/3 cup olive oil
• 3 tablespoons nutritional yeast (or 1/4 cup freshly grated Parmigiano-Reggiano cheese)
• 1 tablespoon hemp seeds (optional)
• 1/4 teaspoon sea salt

Preparation

Step 1

Toast the nuts in a dry pan over medium heat to bring out their flavor. You can also spread them in a layer on a baking sheet and bake for 5 to 10 minutes in a 350ºF oven until lightly browned.

In your food processor or high speed blender, combine the nuts and the garlic and pulse a few times until roughly chopped and broken up. Add the carrot leaves, olive oil, nutritional yeast (or cheese), hemp seeds (if using) and sea salt. Pulse until just combined. Taste and adjust your seasonings as needed. Refrigerate, covered for up to 3 days.