Carrot Top and Pistachio Pesto
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Ingredients
- 2cups washed carrot greensRemove larger stems
- 1/2cup fresh basil leavesapprox. 20 leaves
- 1/4 cup shelled pistachiosapprox 30 nuts
- 1/4 cup finely grated parmigiano reggiano
- 2 cloves roasted garlicor 1 clove raw and minced
- 1/4cup olive oiladd enough until desired consistency reached
- 1tbsp lemon juice
- salt and pepper to taste
Instructions
- Add pistachios to food processor and pulse until finely chopped.
- Add all remaining ingredients except oil and puree until minced
- Slowly drizzle in olive oil until desired consistency is reached.