CARROT TOP PESTO
Ingredients
¾-1 cup olive oil
1 cup pine nuts
2 cups carrot top leaves, packed
2 cups baby spinach leaves, packed
4 garlic cloves, rough chopped
¾ cup grated parmesan cheese
½ teaspoon salt
1 tablespoon lemon juice
Instructions
Heat 2 teaspoons of the olive oil in a small frying pan and toast the pine nuts over medium high heat until browned and fragrant.
Place everything except the remaining olive oil in the bowl of a food processor. Pulse until the leaves and spinach are broken down and everything is well combined.
Put the processor on low speed and drizzle the olive oil slowly into the bowl until the pesto is creamy. Add as much olive as needed to reach desired texture. I like to use about ¾ cup.
Serve as a dip, as sauce on pasta, as a sandwich spread, or as a sauce on chicken, fish, pork, or beef! Yummy and so good for you!
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