Carrot Top Pesto with Roasted Carrots
This recipe comes from MCFM’s 2020 nutrition intern Emma Schluter. Rather than tossing those beautiful carrots tops in the compost…
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Ingredients
- 1 bunch of green-top carrots, tops set aside, sliced in half lengthwise
- 2 Tablespoons olive oil
- Salt to taste
- Leaves/green tops from 1 bunch of carrots (about 2 cups), roughly chopped
- ½ yellow onion, roughly chopped
- ½ cup fresh basil
- 2 garlic cloves, chopped
- Juice from 1 lemon (about 2 Tablespoons)
- ½ cup walnuts, almonds, pecans, hazelnuts or sunflower seeds
- ½ teaspoon salt
- Black pepper to taste
- 4-5 Tablespoons olive oil
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