carrot top pesto

It delights me to use up every little bit of the fabulous locally grown produce that I get almost every week.  

I made another version of this carrot top pesto but it was too lemony.  This one though was very lovely, probably due to parmesan and pine nuts. 

It doesn't make a huge amount so needn't be frozen so no need to worry about the cheese in it. 

Ingredients

• 2 cups carrot tops, chopped (I used from 1 bunch)
• ⅓ cup pine nuts (roast at 350 degrees for 7-11 minutes, stirring occasionally)
• 2 garlic cloves
• ½ cup extra virgin olive oil
• ½ cup parmesan cheese
• ⅛ teaspoon sea salt
• ⅛ teaspoon black pepper

Instructions

1. Add carrot tops, pine nuts, and garlic cloves to food processor and pulse until chopped. Slowly add in oil and continue pulsing until well combined, but not smooth.
2. Add parmesan, salt, and pepper and pulse a few more times until combined.
3. Use as a sauce with your favorite pasta, vegetables, meat, seafood, or dip.  Stores about a week in fridge.