It’s CSA heaven around here in Central Oregon! Something that I am seeing a ton of is carrots! Wait thought! Don’t throw away those carrot greens! Carrot greens are good sources of protein, and vitamins and minerals, such as calcium, potassium, Vitamin C, and even chlorophyll! I had heard of people making pesto without the traditional basil and pinenuts, but had never ventured out to make some myself! Well, the day came, we had 2 bunches worth of carrot tops, and I suggested that we make a pesto out of it!

We didn’t measure anything as we just continued to taste along the way, but the general ingredients were:

2 bunches of carrot top greens
1/3 c lemon juice
1/2 c olive oil
salt and pepper to taste (at least 1 tsp each)
1/4 c water
1/2 c mixed pinenuts and sunflower seeds raw

Directions:
1. Cut or tear carrot tops off of carrots. Feed some pieces of carrot to your dog (mine LOVE carrots!)
2. Throw carrot tops into food processor/Ninja/Vitamix blender (we have a Ninja)
3. Add about 1/2 the amount of lemon juice and olive oil, and some salt and pepper, and start grinding it up!
4. Meanwhile…lightly toasted your seeds/nuts in a dry fry pan until lightly toasted. You can easily substitute the nuts for all pinenuts, all sunflower seeds, or even try pumpkin seeds or blanched almonds! The sky is the limit! We did a little combo of sunflower and pinenuts, which was delish! **Don’t walk away from the pan until you are done roasting. It can take a matter of seconds for the seeds to go from raw to burned.
5. Throw your toasted seeds into the partially ground pesto. Add the rest of your olive oil, lemon juice, and some water as needed. Carrot greens are a little more dry than basil leaves, so you may need to add more liquids than called for.
6. Continue to add S&P, or any more liquids until it is “pesto-y” enough for you!
7. Add to sauteed spiralized veggies and sauteed chicken for a seriously yummy dish! Carrot Top Pesto