Carrot Greens Pesto
6 tbsp extra virgin olive oil
1 large garlic clove
juice of 1/4 lemon
1/4 tsp sea salt
3 tbsp toasted pine nuts
1/4 cup freshly grated Parmigiano-Reggiano cheese
(this will make about 1 cup of pesto; I quadrupled the recipe because I had so many greens)
Toast the pine nuts in a pan over medium heat, just until they start to brown.
Combine the carrot leaves, salt and garlic in a food processor, pulse to chop.
Add the rest of the dry ingredients and pulse until everything is combined. Set the food processor on mince, and slowly drizzle the olive oil into the mixture until smooth.
I decided to make beet greens pesto as well...same ingredients but with the beet greens.
The carrot greens pesto is a beautiful bright green, the beet greens pesto a little darker. I sterilized the containers and am freezing the pesto until we want to use it....can't wait to put this on some pasta...or make crostini...
Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,