Carrot Leaf and Garlic Pesto

Who knew you could use the leafy green tops of carrots? I certainly didn’t but I’m glad I know now.
This is a delicious garlic pesto sauce made with carrot leaves instead of basil that I compiled from a few website recipes. It is delicious on bread and mixed with pasta. It didn’t last long enough to try it on a sandwich but I imagine a toasted sandwich with melted mozzarella, tomato and some carrot top garlic pesto would be incredible. Will have to try that next time!

1 – 2 cups green carrot tops
1/4 cup toasted almonds
2 – 3 fresh garlic cloves
1/4 tsp. fresh chives, or 1/8 tsp. dried chives
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese, fresh grated
salt and black pepper

Cut the carrot tops off, rinse them well, shake dry and coarsely chop up (big stems removed), set aside.

Toast the almonds (if you are using raw ones) in a skillet over high heat: add the raw almonds to a dry pan and toss every few seconds until aromatic and just starting to brown. Set aside or put in the food processor.

In a large skillet over high heat, add the carrot tops, garlic, chives and 2 tbsp. of the olive oil in the pan all at one time. Cook until wilted, stirring frequently, about 2 – 3 minutes.

Transfer to the food processor and add all remaining ingredients. Blend together and taste, then add additional salt if needed.

Keeps in the fridge up to 2 weeks, or can also be frozen.
Can be served on toast, pasta, sandwiches, mixed with mayo, in potato salad, etc.

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