Carrot Top Pesto (Gluten Free Pizza):

1. 1

   In a food processor add pine nuts and garlic and pulse until finely ground.

2. 2

   Add basil, Parmesan, and carrot tops. Process until coarse pulse form.

3. 3

   Steam in EVOO until desired pesto consistency. Option to adjust seasoning with salt and pepper.

4. 4

   DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface and place in the fridge.

5. 5

   FOR THE PIZZA: Spread on to tortilla/pizza dough/gluten free chickpea pizza (RECIPE ON MY PROFILE), top with desired toppings and serve. If adding cheese, you can put this in your oven on broiler to melt the cheese (2-3 min).

* Per serving · 4 servings · Values may vary.

No additional tips available.