carrot pasto


Carrot tops taste very similar to flat-leaf or Italian parsley.  The carrot tops are a little bitter with a slight peppery taste; to counteract the bitter taste, I add spinach and mint.

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, 3/4 cup cashews, 1/2 cup Parmesan cheese

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.  Toss and stir to ensure the carrots and tops are coated.  Put in the oven cook until the carrots are fork-tender.  Remove from the oven set aside 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 more times.  Roughly chop the carrot tops and spinach, add the tops, spinach and carrots to the food processor, pulse about 3-times the consistency should be chopped but not smooth.  Taste, adjust the seasonings as needed.  Taste one more time the flavor should say damn delicious pesto!



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