Carrot Top Pesto

It’s summer which means farmers markets and fresh produce! This is a friendly reminder telling you to not throw out your scraps! Just because we don’t normally cook with something doesn't mean it’s not edible.

Carrot tops are rich in vitamin A, potassium, and are great for getting rid of toxins from your body! It’s now more important than ever that we make sure we are putting healthy things into our bodies. Fresh fruits and vegetables are a must have. Why not get creative?

I will be honest, I was very skeptical about the idea of putting carrot tops in pesto because they are normally very fibrous. However, I have found that profusely blending it in a food processor can bring it to pesto consistency. Not to mention the flavor is wonderful! It is a great addition to and salad or pasta. This pesto is a summertime must have, and I hope you give it a try!

Ingredients:

• 4-5 cups carrot tops (depending on your consistency preference)

• 1 1/2 cup fresh basil leaves

• 1/2 cup parsley

• 3-6 larger garlic cloves (I am a garlic girl)

• 6 tablespoons olive oil

• 1 tablespoon lemon juice

• 1 teaspoon lemon peel

• 1/2 teaspoon salt (or to taste)

Directions:

In food processor add all ingredients and blend for 3-5 minutes or until completely smooth. If you have a smaller food processor I recommend adding everything in small amounts until blended. Once you’ve reached pesto consistency, you’re done!

This pesto is great in caprese salads! :)