Carrot Top Pesto

Ingredients

• 1 cup carrot tops, loosely packed, tough stems removed
• 1½ cups fresh basil leaves, tightly packed
• ⅓ cup pine nuts
• 2 tbsp lemon juice
• 2 to 3 cloves garlic, peeled
• ½ tsp salt
• 2 tbsp olive oil
• 1 to 2 tbsp water, as needed

Instructions

Add the carrot tops, basil, pine nuts, lemon juice, garlic, salt, and olive oil to a food processor or blender. Process until the mixture becomes chunky and well combined.

Add water, 1 tablespoon at a time, until the pesto reaches a smooth, creamy consistency. Be careful not to add too much water, as it can dilute the flavor.

Taste and adjust as needed. Add more olive oil for richness, lemon juice for brightness, basil for a thicker texture, or water for a thinner consistency.

Serve with roasted vegetables, potatoes, pasta, sandwiches, or as a dip.

Store leftover pesto in an airtight container in the refrigerator for up to 5 days. The pesto may darken slightly over time but will remain delicious.

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