1/3cupwalnut piecessub with almonds, sunflower seeds or pepitas
4cupscarrot topswashed well and blotted dry
2tablespoonsfresh lemon juice
1/4teaspoonsaltplus more to taste
6tablespoonsolive oil add 1-2 tablespoons more as desired
Instructions
Place the walnuts in a large skillet and toast over medium heat for 5-10 minutes until golden brown and fragrant, tossing them every few minutes. Keep a close eye on them as they can burn quickly.
1/3 cup walnut pieces
Place the carrot tops, lemon juice, walnuts and salt in the bowl of a food processor. Pulse until coarsely chopped, then scrape down the sides of the bowl.
With the processor running, add the oil through the feed tube, scraping the sides of the bowl again as necessary, until the sauce has reached the desired consistency. Taste and adjust the seasoning as necessary. Enjoy!
6 tablespoons olive oil
Notes
Pro tip: If you'd like your pesto to retain its bright green color longer, consider blanching the carrot greens in boiling water for 30 seconds, then submerge in ice water to stop the cooking process. Blot dry and proceed as directed.
Two bunches of carrots yields roughly 4 cups of carrot tops.
Store this carrot top pesto recipe in the refrigerator for up to 1 week.
Freeze in an airtight container for up to 3 months, then defrost in the refrigerator and reheat gently.