Carrot Top Pesto Recipe

Ingredients:

• 2 cups tender carrot top leaves
• 1/2 cup unsalted roasted pistachios
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt, more to taste
• 2 tablespoons grated parmesan cheese
• 3/4 cup extra virgin olive oil, plus more as needed to reach desired consistency

Directions:

1. In a food processor, combine carrot tops, pistachios, lemon zest, and salt. Process for a few seconds, until nuts are finely chopped. Add parmesan and pulse a few times to combine. Scrape side of bowl as needed.
2. With machine running, slowly add oil through feed tube until you reach an emulsion of desired consistency. Taste and add salt, as needed.
3. Cook's Tip:
4. If you prefer, use a combination of carrot tops and either parsley or basil.