What I Made: Carrot Green and Cilantro Pesto

Also a recycled post for the carrot tops we got this week!! I’ll be making this tonight.

Collard Courier

Got to do something with all those carrot greens, why let them go to waste?!?
  • ¾ cup pine nuts (or walnuts, hazelnuts or pistachios)
  • 1/8 cup organic carrot leaves, chopped
  • 1/8 cup organic cilantro, chopped (or parsley, I used cilantro since that was in our share)
  • 1 clove garlic
  • juice of 1 lemon
  • ¼-1/2 cup extra virgin olive oil
  • ½ cup fresh-grated parmesan cheese
  • generous pinch of sea salt
Toast the nuts at 325ºF for a few minutes to bring out the flavour. In a food processor, puree the nuts, carrot leaves, cilnatro leaves, lemon juice and garlic. Pour in cheese, salt, and olive oil, starting with ¼ cup. Blend, and increase olive oil if the pesto is too thick.
 
I used this as a topping for some quinoa pasta.  When I realized that I had an awful lot of left over pesto, I made it into a carrot…

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