Carrot Top Pesto

Ingredients:

1/3 cup pine nuts

2 cloves garlic, peeled

4 cups lightly packed, well-washed and dried carrot top greens (from 1 lb 

   carrots)

1 cup lightly packed basil leaves, plus more as needed

1/3 cup freshly grated parmesan cheese

2 Tbs fresh lemon juice

1 Tbs water

½ cup olive oil

Salt & pepper to taste

Instructions:

In a small dry skillet over medium heat, toast the pine nuts, shaking pan frequently, until golden brown, about 3 minutes. Transfer to a plate and let cool slightly.

In a food processor, process the pine nuts and garlic until minced. Add the carrot tops, basil, cheese, lemon juice, water and salt and pepper and process again until finely minced. With machine running, pour olive oil in in a stream and process til blended.

Use as you would any pesto – on pasta, chicken, sandwiches, salads, eggs, potatoes, etc.

Recipe from wahingtonpost.com