DifficultyBeginner

We are pesto freaks in our house. Pesto is such a versatile sauce that has so many uses and it's very good for you. I like to make it out of non traditional ingredients, but nonetheless, just as delicious as well known pesto sauces such as basil. Bitter greens such as carrot tops aid in digestion. They are rich in nutrients and contain at least 6 times the vitamin C as the carrot root. So don't throw them away! This is best made with garden fresh carrot tops or farmers market. If it is not made with the freshest tops it will be quite bitter.

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Yields10 Servings
Prep Time15 minsTotal Time15 mins
 1 bunch of carrot tops from 1 bunch of carrotsabout 3-4 cups loosely packed
 3 large garlic cloves, halved
 ¾ cup raw pumpkin seeds
  -1/2 cup extra virgin olive oil
 1 tsp sea salt
 juice of 1-2 lemons
1

Remove carrot fronds from the thicker stems (thicker stems will be too bitter) and place in a blender or food processor. Add the rest of the ingredients and pulse until you have a fairly smooth sauce. Do not over process or it will turn into a paste.

2

Store in a glass jar in fridge for up to a week or freeze (leave 1 inch space at top of the jar) for up to 6 months.

Ingredients

 1 bunch of carrot tops from 1 bunch of carrotsabout 3-4 cups loosely packed
 3 large garlic cloves, halved
 ¾ cup raw pumpkin seeds
  -1/2 cup extra virgin olive oil
 1 tsp sea salt
 juice of 1-2 lemons

Directions

1

Remove carrot fronds from the thicker stems (thicker stems will be too bitter) and place in a blender or food processor. Add the rest of the ingredients and pulse until you have a fairly smooth sauce. Do not over process or it will turn into a paste.

2

Store in a glass jar in fridge for up to a week or freeze (leave 1 inch space at top of the jar) for up to 6 months.

Carrot Top Pesto (Vegan & Nut Free)