Don't throw away those carrot tops! Turn them into a delicious carrot top pesto to enjoy with pasta, grains, vegetables, or as a dip. Such a quick and easy recipe!
Remove the tops from the carrots. Rinse them thoroughly and then separate the feathery leaves from the stalks. If needed, grate the parmesan and juice the lemon.
In a food processor/blender, blitz the nuts to a crumbly consistency
Add the parmesan, garlic clove, olive oil, lemon juice, salt & pepper and quickly blitz again.
Add in the carrot tops and blend until you obtain the consistency you like. The longer you blend, the smoother it will be. Taste test and adjust any of the seasonings, then serve and enjoy!
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Notes
To store: Keep in an airtight container in the refrigerator for 3-5 days. Alternatively, freeze in individual portions in ice cube trays. Store in the freezer for up to 6 months. When needed, thaw to room temperature before using or place directly in the pan with your other pasta sauce ingredients. Check the blog post for serving suggestions!