Carrot Top Pesto

This fresh twist on traditional pesto not only tastes amazing, it also gives carrot tops a chance to shine! Why toss those leafy greens in the compost when you can bring them to life with a few additional ingredients? Add a pop of freshness to your favourite dishes with a drizzle of gorgeous, garden-fresh carrot top pesto!

Ingredients:

1 bunch carrot tops (washed + dried)
Small handful fresh basil 
⅓ cup sunflower seeds 
4–6 tbsp nutritional yeast (or Parmesan if not vegan)
Juice + zest of ½ lemon
½ cup olive oil
Pinch of salt

Directions:

Add everything to a blender or food processor.
Blend until smooth, scraping down the sides as needed.
Adjust to taste: add more lemon for brightness or olive oil to loosen.
Season with salt and serve.

Notes:

Keeps in the fridge for up to 5 days (or freeze in cubes).
If it tastes slightly bitter (carrot tops can be!), add a bit more lemon or a pinch of sweetener.
Great on toast, stirred into pasta, or drizzled over roasted veggies.