Carrot Top Pesto

1. 1

   Place greens, basil, seeds, garlic, salt, and lemon juice in a food processor/chopper or blender.

2. 2

   Process, gradually adding the olive oil, until the components are chopped fine and blended.

3. 3

   Toss, a tablespoon at a time, with hot cooked pasta.

4. 4

   Add parmesan cheese, if desired.

5. 5

   Store any leftover pesto in the refrigerator.

6. 6

   It will keep for a couple of weeks.

7. 7

   Since the cheese is added later, you can also freeze it.

* Per serving · 4 servings · Values may vary.

No additional tips available.