I've always hated throwing away carrot tops, so when I came across this recipe I was excited to try it. It didn't disappoint! vegetarian (depending on the cheese used), gluten free Ingredients 1/4 cup pine nuts1/4 cup Parmesan 3/4 cup basil leaves 3/4 cup carrot tops (just the fronds, removed from the stems) 1/2 cup extra virgin olive oil pinch of salt 2 cloves garlic DirectionsPut all the ingredients in a mini blender and pulse until smooth. Adjust seasoning to taste. Serving suggestions:
The pesto will keep in the fridge for about a week. This recipe tastes even better made with vegetables from Community Harvest Whetstone :) |
Recipes >