Carrot Top Pesto

This recipe comes from CSA member Amy Minichiello. Ingredients Green tops off a bunch of carrots 1 garlic clove, chopped 1/4 cup of grated Parmesan cheese (I use Parmigiano Reggiano) 1/4 cup toasted walnuts Juice from half a lemon Light olive oil Salt and pepper to taste

Method 1. Place greens, garlic, walnuts, cheese and Lemon juice in a food processor and blend until all ingredients are chopped finely. 2. Add oil and blend until it all comes together to form a thick consistency. 3. Add salt and pepper to taste. 4. Spoon into a jar, cover with oil. And try stopping yourself from eating just as is! It's delicious stirred through pasta, dolloped on top of roasted veggies, stirred through a grain salad, the list goes on.