Carrot Top Pesto (shown tossed with Gluten-Free Pasta, Steamed Broccoli and a sprinkle of Follow Your Heart Parmesan)

Carrot Top Pesto

Adapted from Yup, It’s Vegan


• 4-5 garlic cloves, fresh OR roasted

• Juice of 1 lemon

• Carrot tops from 1 large or 2 small bunches of carrots

• 1/4 cup fresh basil OR fresh cilantro

• 1/2 cup raw walnuts

• 1 ripe haas avocado


1. Add water and ice cubes to a large bowl and set aside

2. Blanch carrot tops in boiling water for up to 3 minutes or until bright green, quickly drain and add to the bowl of ice water to stop cooking; drain

3. Add all ingredients to food processor and process until desired consistency is reached; stopping to scrape sides of bowl as needed

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