CARROT TOP PESTO
Makes about 1 cup
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INGREDIENTS
1/4 cup slivered almonds
2 cloves garlic
1/4 tsp. sea salt
3 cups packed carrot tops (about the amount from 1 bunch of
carrots)
2 Tbsp. lemon juice
1/2 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
DIRECTIONS
1. Place almonds, garlic and sea salt into a food processor and
pulse until well chopped.
2. Add carrot tops and lemon juice. Pulse again, scraping the
sides of the bowl to mix well.
3. With the processor running, pour olive oil through the feeding
tube.
4. Add Parmesan and pulse until all ingredients are mixed
together.
5. Serve as an accompaniment to roasted vegetables, fish or
chicken, or as a dip for crusty bread.
BASIL-WALNUT PESTO
Makes about 1-1/4 cups
INGREDIENTS
1/2 cup walnuts
2 cloves garlic
1/4 tsp. sea salt
2 cups packed basil leaves
1/3 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
DIRECTIONS
1. Place walnuts, garlic and sea salt into the food processor.
Pulse for a few minutes.
2. Add basil. Process until your ingredients become a thick paste.
Scrape down the sides of the bowl.
3. With the processor running, pour olive oil through the feeding
tube.
4. Add Parmesan and pulse until all ingredients are mixed
together well.
5. Serve over hot pasta or spread on homemade pizza crust or
atop crusty bread as a sandwich condiment.
MINT PESTO
Makes roughly 1 cup
INGREDIENTS
1/4 cup sliced almonds
1 large clove garlic
1/4 tsp. sea salt
1 1/2 cups packed fresh basil leaves
3/4 cup packed fresh mint leaves
1 Tbsp. freshly grated lemon zest
2 Tbsp. lemon juice
3 Tbsp. extra-virgin olive oil
DIRECTIONS
1. Place almonds, garlic and salt in a food processor. Pulse a few
times.
2. Then add basil, mint, lemon zest and lemon juice. Process
again until all ingredients are well mixed.
3. Pour olive oil through feeder tube with the processor running
until well incorporated.
4. Serve as a condiment for lamb kebobs or steak, slather it on a
baked potato or thin it with extra lemon juice and olive oil for a
simple salad dressing.