Carrot Top Pesto

(courtesy of Mark Estee, owner and chef, Liberty Food & Wine Exchange and chez louie in Reno. Makes 2½ cups)

4 cups packed, cleaned carrot tops (leaves)

½ cup extra-virgin olive oil

4 tablespoons garlic

½ cup grana Padano cheese

¼ cup lemon juice

½ cup toasted pine nuts
Kosher salt
Fresh black pepper

Pulse all items in blender or mix in mortar and pestle. Season with kosher salt and fresh black pepper. Add a little more olive oil if you like.

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