Carrot top pesto

Don't throw away those carrot tops anymore! This is a great and tasty way to reduce food waste. Make this delicious carrot top pesto to toss with pasta, beans or eat straight up as a dip.

Ingredients:

• 2 cups of carrot tops, roughly chopped & packed (tough stems removed)

  • you also can use 1 cup of carrot tops only and 1 cup of any other greens or fresh herbs such as basil, parsley or mint.

• 1/2 cup of natural cashews or sunflower seeds (can be roasted if you have time)

• 1 garlic clove

• 1/2 cup olive oil

• 1 good pinch of salt

• Pepper to taste

Instructions:

• Wash the green tops if they are dirty and dry well.

• Place all ingredients except the olive oil into a food processor and pulse several times.

• Slowly add the olive oil while pulsing until well combine and smooth.

• Add some more oil if needed and adjust seasoning to taste. This pesto is especially delicious as a dip for your raw or served with roasted carrots.