Carrot Tops are Coming Off - How to make use of Carrot Tops

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Carrot Tops are off and it is hot in the kitchen! See how easy it is to make Pesto with carrot tops and check out how the garden is progressing!.
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Big Pond Farm Carrot Top Pesto

4 cups Carrot tops tightly packed (6 cups loosely packed)
2 cloves Garlic
1/3 cup Olive Oil
2 Tablespoons Lemon Juice
1/4 teaspoon Salt
1 cup Asiago or Parmesan Cheese
2 to 3 oz Nuts (Pine nuts, Pecans, Walnuts) Choose what you like.

Add Garlic to your food processor or blender and chop. Then add your Carrot tops, Lemon Juice, and Salt and blend. While blending, slowly pour in Olive Oil and continue blending until combined. Open lid and scrape down sides, add Cheese and nuts. Blend until smooth. Once the Pesto is to the texture of your liking taste your pesto and see if it needs any additional salt and salt to taste.

Now enjoy it on whatever you like: Pasta, Sandwiches, Pizza, Veggies, or eat it by the spoonful!

Make sure to sign up for our Membership area where you can get more recipes in the future. A Carrot Top Chimichurri sounds great!

Music - "Crazy Glue" by Josh Woodward. Free download: http://joshwoodward.com/

Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Artist: http://www.twinmusicom.org/