Carrot Top Pesto

Yields about 1¼ cups

2 cups firmly packed carrot greens
   (tough stems removed)

½ cup firmly packed,
   fresh basil leaves (optional)

¾ cup grated parmesan cheese

¼ cup walnuts

½ cup olive oil

3 cloves garlic

juice of ½ lemon

salt and pepper to taste

Place all ingredients in blender or food processor. Cover and blend on medium speed for about 3 minutes, stopping occasionally to scrape sides, until smooth.

Use pesto immediately, or cover tightly and refrigerate for up to 1 week, or freeze up to 3 months.

Note: Prolonged exposure to oxygen will make the pesto color darken; to avoid this, place plastic wrap of the surface of the pesto when storing.

Recipe courtesy of Lindsay Shepherd, Program Manager, Cooking Education/ Volunteers. Contact the Peterson Garden Project at 1-855-747-4769, ext. 3, or PetersonGarden.org