Carrot Top Pesto (to be precise)
One bunch of fresh carrot tops (the green leafy part)Place all the ingredients into a food processor and grind to a paste. Now enjoy!
1/4 cup of olive oil
The juice of one lemon
2 cloves of garlic
As many fresh leaves of basil as you'd like (I used 6 medium size leaves)
Salt and pepper to taste
I mostly followed the recipe HERE for this carrot top pesto. I wouldn't run out searching for carrot tops in order to make this pesto but I'm very happy with how it turned out. I love that I was able to use all the carrot greens from the carrots I harvested Friday and I had some fun experimenting with new tastes this weekend. Yesterday I put the pesto onto pasta noodles with a little Parmesan cheese and sunflower seeds. It made for a very scrumptious dinner. And today I've just finished snacking on this English muffin that I warmed in the oven with the pesto and some cheddar cheese.
Might I say it again, and again, I absolutely LOVE gardening!!!