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Recipe: Carrot Top Pesto

Serves: 2
Source: NPR


1 Cup Lightly Packed Carrot Leaves, Stems Removed
6 Tbsp Extra-Virgin Olive Oil
1 Large Garlic Clove
1/4 Tsp Kosher or Fine Sea Salt
3 Tbsp Pine Nuts, Toasted (see below)
1/4 Cup Freshly Grated Parmesan Cheese (preferably Parmigiano-Reggiano)


To Toast The Nuts
Toasting pine nuts, almonds, walnuts, pecans, hazelnuts, cashews and pumpkin seeds brings out their flavor. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350-degree oven and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed. Alternatively, nuts and seeds can be browned in a microwave. Spread in a single layer on a microwave-safe plate and microwave on high power, stopping to stir once or twice, until fragrant and lightly browned, 5 to 8 minutes. Watch them closely so they don't burn.
To Make the Pesto
In a food processor, combine the carrot leaves, oil, garlic, and salt and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately or cover and refrigerate for up to 2 days.

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