Best-O Carrot Top Pesto

Have you ever walked past the produce aisle and spotted bright orange carrots with green bushy leaves in the grocery store? If not, check it out the next time you go.

Did you know you can eat the leaves?

That's right, the leaves are edible, and packed full of vitamins and minerals, specifically vitamin C, #calcium, #potassium, and #magnesium. You can add them into many dishes. Below is a short video on how to use the leaves for a nutrient-packed #pesto sauce.

Ingredients

½ cup walnuts or pumpkin seeds

2 tablespoons fresh lemon juice

1 small garlic clove

¼ teaspoon sea salt optional

ground black pepper

1 bunch or cup carrot leaves

¼ cup extra-virgin olive oil

¼ cup grated Parmesan cheese

Wash and trim off carrot leaves.

Add to food processor and blend.

Next, add fresh lemon juice, garlic, walnuts, black pepper, extra-virgin olive oil, Parmesan cheese. Makes roughly 1 cup of pesto. Add to favorite pasta.

Pumpkin seeds or pine nuts may be substituted for walnuts. Any pasta can be used. If you're looking for a gluten-free, plant-based option, lentil pasta is a great nutrient dense alternative.