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About the Recipe: Did you know that you can make pesto using lots of different herbs? Imagine turning those fluffy carrot tops into a pesto that is a real flavor bomb when it’s mixed into a carrot soup or spread on pieces of meat. It’s amazing how a simple carrot can make a wonderful difference to a soup or pasta dish.
Recipe Inspired by: Culinary Vegetable Institute
Cook’s Note: The recipe is for a smaller amount so you can try something new. Make sure that you use young baby carrots with fresh tops for the best results.
Chop Ingredients: Pulse the greens, garlic, almonds, salt, black pepper, and orange peel in a food processor. Scrape down sides; pulse to fine chop.
Form Pesto: Slowly add olive oil in a steady stream while food processor is running. Puree until smooth.
To Serve or Store: Store covered in the refrigerator.
Use as a condiment for flavoring soups, roast meat, or vegetables
Yield: about 1/2 to 1 cup
pdf for Copy of Recipe – Carrot Top Pesto
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