Carrot Top Pesto

You know what I wait all year for?

Well, there’s early morning sunshine, rainier cherries, the day my baby sleeps all night consistently (that one still hasn’t happened yet), but most of all, I wait for carrot tops.

In order to make carrot top pesto.

I put that sh*t on everything. Pasta, vegetables, beans, burgers, buddha bowls.

It is everything that seasonal eating is meant to taste like. It is truly one thing that you’re hardly going to find in the grocery store at any time of the year other than when it’s in season and abundant.

So I eat. it. up.

Carrot Top Pesto (makes 4 servings)

1/3 cup pecans
2 cloves of garlic
2 cups or so of carrot tops*
20 basil leaves
7 tbsp. of extra virgin olive oil
Salt and pepper

Directions

Pulse all the ingredients except the oil in a food processor until finely crushed, then slowly add in the oil until a paste is formed with a consistency to your liking. You may not need all the oil.

That’s it, that’s all.