Carrot Top Pesto

40% of food in the US is wasted. 40%! While half of the world starves, the US throws out half of their food. I really don’t like kitchen waste and do my best to minimize it in my home. Plus, that means most American families spend around $1500 a year on food that they throw away.  (stats from savethefood.com in case you like a more reputable source than my personal blog..)

So I will now step off of my soap box, but that is what inspired me to use every bit of what I buy. I bought a bundle of carrots for my Roasted Carrot Polenta, but then I had these gorgeous greens sitting there and I simply couldn’t throw them out. What to do with extra greens? Pesto! I use the term pesto loosely, as a green, herby sauce. I had some extra herbs left over from Christmas, and keep pine nuts in the freezer, but no basil. So maybe chimichurri would be a more appropriate title?

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Carrot Top Pesto

GF, DF, Vegan

INGREDIENTS

Tops from 1 bunch carrots

Handful of parsley

2 springs of mint

2 T Silician Lemon Basalmic Vinegar (This was a Christmas gift from a specialty store, if not on hand, sub 1T lemon juice to taste)

1 T white wine, optional (the Lemon Basalmic was rather sweet, this can be omitted if using lemon juice)

1-2 cloves of garlic

1/4 c pine nuts

1/2 c Olive Oil

1/2 t Salt

Add all ingredients to the food processor and combine until it reaches desired consistency, add olive oil if thinner pesto is desired.

I served this on top of roasted yukon potatoes with garlic chicken breast.

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