| Preparation time | 5 min |
| Cooking Time | 5 min |
| Ready In | 10 min |
| Level of Difficulty | Easy |
| Servings | 1 |
Ingredients
Directions
To blanch the carrot tops: remove thick stem pieces. Bring a pot of water to a boil. Prepare a large bowl with ice cubes and cold water in it. Once boiling, add the carrot tops to the pot. Stir occasionally, cooking for about 3 minutes or until bright green and tender. Immediately remove from the pot, drain the hot water, and add the carrot tops to the ice cube bowl to stop the cooking process.
2. Drain the carrot tops, wring out excess liquid, and spread them on a plate to dry while you do the remaining recipe prep.
3. Add all of the ingredients from garlic through walnuts (if using) to the food processor. Blend until a chunky paste forms with small bits of carrot tops. Depending on the size of your food processor, you may need to stop frequently to scrape down the sides.
3. Add the cooking oil a tablespoon at a time until combined. Season to taste with salt, pepper, and more citrus juice if desired.
4. Once cooled to room temperature, store the pesto in the fridge in an airtight container for several days. The bright green color may fade to a slightly darker green, and this is totally normal.