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Here is what you’ll need!
CARROT TOP PESTO
Makes 1 cup pesto
1 bunch carrots
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
Carrot Top Pesto
2 cups carrot tops, chopped
1 cup basil
½ cup walnuts, toasted
½ cup grated vegetarian parmesan cheese
½ cup olive oil
1 clove garlic, peeled
¼ teaspoon salt
½ lemon juice
Preheat the oven to 400ºF/200ºC.
Trim carrot tops and set aside. Using the back of a knife, gently peel the carrot skin.
In a pan, coat the carrots with olive oil and season with salt and pepper. Roast in the oven for 20-30 minutes or until tender.
In the bowl of a food processor, add all the pesto ingredients and pulse until smooth.
Serve roasted carrots with pesto. Pesto can also be used for pasta, caprese and more! Refrigerate for up to 4 days.
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