Carrot Top Pesto
Chef James Sant

1 cup walnut pieces or pine nuts
4-6 cloves garlic
4 cups carrot tops, washed well & towel-dried
3-6 basil leaves (optional)
2 tablespoons lemon juice
1 tablespoon light miso
¼ teaspoon salt
6 tablespoons olive oil

  1. 1.Add your walnuts and garlic to a food processor pulse to break down and combine. It should be a crumble texture.
  2. Add the carrot tops, basil, lemon juice, miso, and salt. Pulse just until well combined.
  3. Scrape down the sides of the food processor and return the lid.
  4. Process while slowly drizzling in olive oil to desired consistency.
  5. Taste and adjust salt and garlic if desired.

Storage: The Carrot-Top Pesto will keep up to 2 weeks stored in a lidded jar in your refrigerator. Float a few tablespoons of olive oil across the top before storing to prevent oxidation and elongate the shelf life.