Carrot Greens Pesto

Not only a great way to not waste carrot greens, but also a yummy variant to regular pesto, submitted by Shanti Ellis.

This is a bit of a variant on the regular pesto.  It still has a very traditional flavor, but you get to use up any carrot greens you have!  (Although you can omit them and just use the parsley and basil, but double the amounts, adding more if necessary to thicken.)

1/2 cup carrot greens (if using)
1/2 cup parsley
1/2 cup basil
2 – 3 cloves of garlic (minced)
1/4 cup pine nuts
1/2 cup olive oil
1/4 cup lemon juice
1 shallot

Add the pine nuts to a cold pan (no oil).  Heat on a low to medium flame and toss constantly.  They can burn easily.
When they are browned, remove from the pan.  This should only take a few minutes.

Roughly chop the shallots and saute slightly (about 3 minutes) in very little oil or a cooking spray.  Remove from heat.

Don’t worry about cutting the basil, parsley, and carrot greens because now you’re throwing everything into the blender (or food processor).  Blend to the desired consistency.  If it’s too watery, add more greens.  If it’s too thick, add water 1 tablespoon at a time (or lemon juice, if you’re a big lemon flavor fan).

This should make several servings.  It’s a bit thinner than some pestos; so have some flaky bread on hand to sop up the remainder in your bowl.  Done!  : )

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