CARROT TOP PESTO

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

1 1/2 lbs. of carrots  with tops, 1/4 cup baby spinach, 1/8 cup fresh mint leaves, 2 tsp. avocado oil, 1/4 tsp. vegetable bouillon powder, 1/4 tsp. fresh cracked black pepper,  2 T. fresh lemon juice, 1 tsp. lemon zest, 2 tsp. minced garlic, 1 tsp. garlic oil, 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, and lightly sprinkle with avocado oil, salt, granulated garlic, and cracked black peppers. Toss and stir to ensure the carrots 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 avocado oil, pulse until everything is chopped but not smooth. Add the bouillon, black pepper, lemon juice, zest, and garlic,  pulse a couple more times.  Roughly chop the carrots, carrot tops, mint, and spinach, add to the food processor, pulse about 3-times the consistency should be chopped but not smooth. Taste, adjust the dry seasonings and lemon juice as needed

 

 

 

 

 

 

 

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