|Carrot Top Pesto|
The timing was just right, we had harvested some of the carrots from the garden and I also stumbled upon this recipe for Carrot Top Pesto. I have made a few changes to the ingredient list, because I think that pesto is somewhat personal and just a little bit different for everyone. Some like it quite oily, more like a sauce to drizzle and other's like it to mound in a spoon, so that it may be served in a little dome shape.
To accommodate both kinds of pesto enthusiasts, it is very easy, use the larger amount of oil. And the difference in the walnuts, that is simple, if you love walnuts, use the larger measure.
Carrot Top Pesto
adapted from: Rooted Blessings
makes approximately 2 cups
5 c carrot top leaves - packed
1 to 1 1/2 c olive oil
1 t salt
1/4-1/2 c walnuts
5 cloves garlic
fresh ground pepper to taste (I used about 5 "grinds")
1/2 c Parmesan cheese (yep, the kind in the green can)
Combine everything in the bowl of a food processor. Process until smooth, you may need a bit of addition oil to keep the food moving in the processor bowl.
Divide into small containers, label and freeze. Use anywhere on anything calling for pesto, the flavor is bright and delicious.
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