Carrot Top Pesto

Carrots
  • ½ cup (packed) fresh basil leaves 
  • 2 cups carrot tops (leaves)
  • ¼ cup finely grated parmesan cheese
  • 1 garlic clove
  • 3 TBLS nuts of your choice, macadamia, walnut, pecan, or pine nuts
  • ½ cup olive oil (more or less)
  • salt and pepper to taste

Pulse garlic and nuts in a food processor until a coarse paste forms.  Add basil, parmesan, and carrot tops; process until well blended. Add olive oil and pulse until combined into desired paste consistency.  Season with salt and pepper to taste.   

To freeze, pack into ziplock bags as is or into ice cube trays and freeze.  The pop the pesto cubes out and store in ziplock bag in freezer.