Carrot Top Pesto

Y'all know I work to reduce food waste in my cooking, which is why this 'pesto' sauce is made with carrot tops (leaves + stems) instead of the traditional basil.

I used this chunky pesto to cover a fresh piece of mahi mahi and threw it in the oven. It was amazing! We served it up with a beet + mango salad that perfectly rounded out the entire meal. (Look out for that salad recipe ;)

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Ingredients

• carrot tops (stems & leaves) from 1 bunch carrots, thoroughly washed

• 2 cloves garlic

• 1/4 onion

• 1/2 tsp harissa

• juice of 1/2 a lime

• 1/2 cup cilantro chopped

• 2-4 tbsp olive oil

• salt & pepper to taste

Directions

1. Bring a medium pot of water to boil. Add carrot tops to the boiling water and let cook for 3 to 5 minutes. Drain, set aside, and prepare remaining ingredients.

2. In a food processor, combine all ingredients, starting with 2 tbsp olive oil. Pulse on high until everything is well combined. Add olive oil 1 tbsp at a time until the sauce reaches your desired consistency. If you prefer a smoother texture, add more olive oil and remember to scrape the sides of the food processor down.

3. Store in an airtight jar in the refrigerator.