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Carrot Top Pesto

1 bundle of carrot tops
a handful of pumpkin seeds
2-3 tablespoons of olive oil
1-2 cloves of garlic
Salt and pepper

Cut off the carrot tops from the tips of the carrots. Rinse the tops under cool water to remove any sand or dirt. Over low heat, toast the pumpkin seeds until lightly browned and fragrant, let cool. Remove the skins of the garlic cloves. Place carrot tops, seeds, garlic, oil, salt and pepper into your blender or food processor and pulse until you reach a pesto-like consistency. Taste along the way and adjust seasoning and the amount of seeds as you go.  This unusual, yet versatile pesto makes a great addition to pasta dishes, rice, quinoa, sandwiches or salads. Now you can rest easy knowing that the entirety of your carrots have been put to good use!




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