CARROT TOP AND SUNFLOWER PESTO

No need for Sun City Tanning these days! With all these beautiful carrots, you too can glow a fine hue of orange, naturally ☺ But what to do with all those pretty green tops? Here is your answer! Just drizzle this over grilled meats, toss with pasta, or use it to dip your delicious carrots.

1 cup carrot leaves (frilly bits only, no stems) - You can also substitute some of this quantity with any of our pea or sunflower shoots, parsley or additional fresh herbs

6 Tbl. Olive Oil

1 large clove garlic (or substitute green garlic or garlic scapes)

¼ tsp. sea salt, and lemon juice to taste

3 Tbl. Sunflower Seeds, Pine Nuts, Almonds, or any nut combination, toasted

¼ cup grated Parmesan or other hard cheese

  1. In a food processor, combine the carrot leaves, oil, garlic, and salt and process until finely minced.

  1. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined.

  1. Taste and adjust the seasoning. Add a little water or more lemon to thin it out if too thick. Use immediately or cover and refrigerate for up to 2 days.


Alison Bjerke-Harvey