This recipe is for all my vegan friends all you have to do is omit the cheese. I happen to love the taste of pesto. I use pesto on rice, pasta, crackers, fish, dip and on tomatoes. This recipe is a compilation of ingredients I love.
CARROT TOP PESTO
Carrot tops taste very similar to flat-leaf or Italian parsley. Parsley is a little bitter with a peppery taste. To counteract the bitter taste I add spinach.
2 bunches or 1 1/2 pounds of carrots with tops, 1/4 cup baby spinach, 1/8 cup fresh mint leaves, 2 teaspoons garlic oil, 1/4 teaspoon vegetable bouillon powder, 1/4 teaspoon fresh cracked black pepper, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1/2 garlic cloves, 1/4 cup pecans, 1/2 cup Parmesan cheese, 1/2 cup cashews
Wash the carrots and tops. Cut off the green tops, dry them with a paper towel, spread them out on the cutting board to dry. Wash the spinach and place the spinach on the cutting board with the carrot tops. Preheat the oven to 425-degrees. Roughly chop up the carrots, place them, single layer on a cookie sheet, lightly sprinkle avocado oil, salt granulated garlic, and cracked black peppers. Stir to ensure the carrots are covered on all sides. Put in the oven cook until the carrots are fork tender. Remove from the oven set aside and allow to cool. Get out the food processor, add the nuts, and garlic oil, Pulse until everything is chopped but not smooth. Add the bouillon, black pepper, lemon juice, zest, and garlic cloves, pulse a couple of times. Roughly chop the carrot tops and spinach, add the tops, spinach and carrots to the process, pulse about 3-times the consistency should be chopped but not smooth. Taste, add garlic oil, salt, and pepper as needed.