Carrot Top Pesto

 

Carrot Top Pesto

One reward of earth to table learning is discovering that some things usually tossed aside and wasted can be a delicious source of nutrition and taste. An example is this pesto you can spread on crostinis, use as a dip or drizzle over your favorite noodles or roast.

Makes 6-8 Servings
Ingredients:
2 cups carrot tops
¼ cup fresh parmesan cheese, plus more for garnish
¼ cup sunflower seeds
2 tablespoons olive oil
1 clove garlic
Salt and pepper to taste

Directions:
Wash and chop carrot tops. Place all ingredients in a food processor 

and pulse until desired consistency. Spread on crostini and garnish 

with additional shredded parmesan cheese.

Note:  Over pulsing creates a compact mixture.