Carrot Greens and Pistachio Pesto

Keep your tops! I love this pesto variation on veggies, grilled chicken or beef or a hearty pasta like rigatoni. The slightly sweet, earthy and woodsy undertones of the pistachio are the perfect partner to peppery carrot tops. Yum!!

Ingredients

-2 cups carrot tops

-1 large garlic clove, peeled

-1/2 cup lightly salted pistachios

-2 teaspoons freshly squeezed lemon juice an zest from half the lemon

-1/4 tsp rushed red pepper flakes

-1/2 cup extra virgin olive oil

-1/2 teaspoon kosher salt

Method

• Remove the carrot top’s tough stems, keeping only the lacy tops. Thoroughly wash the tops and pat dry. Set aside.

• In a food processor pulse the garlic and pistachios together until broken into small pieces. Then add the carrot tops, lemon juice, lemon zest and red pepper flakes to the food processor and pulse for 30 seconds until well combined.

•  On low, slowly drizzle in the olive oil into the food processor then add the salt.

•  Stop and scrape down the sides and pulse a few a few more times to make sure all is well combined.

• Taste and adjust seasoning. Use immediately or store in an airtight container for up to a week in the refrigerator.