Carrot Top Basil Pumpkin Seed Pesto 

Yield: 1/2 cup pesto 

Serving size: 2 tablespoons  

Servings: 4 

Ingredients 
1 cup carrot top greens, picked and washed 

1/4 cup fresh basil leaves (packed ¼ cup) 

1 large clove garlic (or 2 smaller cloves) 

1/4 cup shelled pumpkin seeds 

2 tablespoons grated parmesan cheese 

1/4 cup extra virgin olive oil 

Pinch of sea salt and black pepper, to taste 

Procedure 

Add carrot top greens, basil, garlic, pumpkin seeds, and parmesan cheese to food processor. Begin to pulse, then slowly add in the olive oil. Pulse food processor until ingredients are well blended. Add a pinch of sea salt and black pepper, to taste. Enjoy! 

Think twice next time before tossing those carrot “hairs”, give them a rinse, and make some pesto!