Carrot Top Pesto
Blended from several recipes. Takes about 10 minutes to prepare. Use this on grilled or roasted meat, fish and veggies; on top of hardboiled eggs; mixed into chicken or tuna salad or mixed into pasta.
1 bunch of carrot tops, thick stems removed and saved for vegetable stock or composted
1 lemon, juiced - or orange
Kosher salt, freshly ground pepper
1 garlic clove, or 3-4 garlic scapes
3 tablespoons pine nuts or almonds, toasted
1/2 cup (packed) fresh basil leaves, or parsley, tarragon or cilantro
1/4 cup finely grated Parmesan
1/2 cup extra-virgin olive oil
Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purée forms. Add olive oil and pulse until combined; season with salt and pepper.
Note: will keep in fridge for up to 3 days, lay plastic wrap right on top of pesto to inhibit discoloration from oxygen. Or, freeze for longer storage.