Carrot Top Pesto

Carrot Top Pesto

1-2 garlic cloves minced
1/3 cup olive oil
1/2 cup nut or seeds of  your choice
1 bunch carrot tops, stems removed
1/2 cup parley leaves, stems removed, or other herb of your choice
1 lemon, zest and juice
1/4 cup more or less of real maple syrup
1/2 cup parmesan cheese, grated
salt to taste

I decided that using the whole carrot was something I should do. Put the carrot tops to good by using every part of the vegetable. Blend olive oil, garlic and nuts till mixture looks creamy. I used unsalted cashew nuts. Cashew nuts have a good amount of magnesium which is often low in diets. Add carrot tops and herb leaves of your choice. Add in lemon zest and juice and maple syrup. Usually a sweetener is not used with a savory pesto, but carrot greens can be slightly bitter. Hence the addition of another herb besides carrot greens. Add parmesan cheese. if mixture is too thick, add more olive oil. Serve over potatoes, carrots, or protein of your choice. We had a grilled turkey thigh and dipped a bit in the pesto with each bite. We still have enough of the pesto for use with pasta or other dishes.