Carrot Top Pesto

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Carrot Top Pesto

(From Saladish by Ilene Rosen)

Carrot tops are healthy and can be added to salads, soups, stocks or juices.

Carrot top pesto is a favourite of mine.  Enjoy it on sandwiches, as a dip, on pasta or as a garnish in you favourite soup. You can freeze it with a thin layer of oil on the top for later.

Ingredients:

·      About two cups of loosely packed green carrot tops with out stems.

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·      3 tablespoons sunflower seeds

·      1 small garlic clove peeled and halved

·      1 teaspoon Dijon mustard

·      1 ½ tablespoons lemon juice

·      1-½ teaspoons honey

·      ½ cup vegetable oil (flavourless)

·      Salt and pepper to taste

Method:

Put carrot tops, sunflower seeds and garlic in your food processor and grind to a paste. Add the mustard, vinegar, and honey and blend thoroughly. Slowly add the oil until the pesto is thick but still has texture.

Season to taste with salt and pepper.

Store in a tightly covered container and use with a day or two while the color is still bright. Or freeze for up to six months

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What's your favorite pesto recipe?  With so many options from garlic scapes to chard leaves pesto can come in many flavors.  Think outside of the box and try something new.