Carrot top pesto

One of the things that I’ve been learning the most is to use well all the ingredients in my kitchen. A lot of times we cause so much waste, only because we don’t know what to do with the scraps of the foods in our kitchen. The carrot tops are a great example. I used to toss them in the garbage all the time, only because saw no use for them, but I have recently learned that there are a few recipes where they taste delicious. Some examples are chimichurri, pesto, as a seasoning for meats, pasta, and mushrooms. I also learned that those bitter-tasting leaves are rich in vitamin C, iron, magnesium, and many other nutrients. So next time you get carrots in a bunch, do not discard the tops, try cooking with them instead :)

Below you will find my pesto recipe, which I hope will inspire you to give these greens a chance too!

Ingredients

• Carrot tops from a carrot bunch

• 1/2 cup of extra virgin olive oil (I use organic cold pressed)

• 1/2 walnut halves

• 3 garlic cloves, minced

• 1 tsp of nutritional yeast for cheezy flavor (optional)

• a pinch of salt

• a pinch of ground black pepper

Instructions

Chop the leaves thinly, add to a bowl. Add all other ingredients aside for the walnuts. Mash all the ingredients until bind together. Add the walnuts and mash for a bit longer, until it reaches a creamy consistency. Serve on top of pasta as a main dish or with toast for a delicious stater.