Carrot-Top Pesto

This thick pesto is ideal for spreading on sandwiches or nut and seed crackers. Add more olive oil to turn it into a veggie dip or pasta sauce.

Pesto and tomatoes on flat bread

Makes 1 cup
Prep time: 20 minutes

Greens from 1 medium-size bunch carrots (about 1 cup after blanching and chopping)
1/2 cup unsalted sunflower seeds, toasted
1 garlic clove, minced
1 tbs. freshly squeezed
lemon juice
1/4 tsp. fine-grain sea salt
1/4 cup plus 1 tbs. extra-virgin olive oil

Fill a medium-size pot with water and bring it to a boil over high heat. Prepare an ice bath: Fill a medium-size bowl with ice and water.

Once the water is boiling, add the carrot greens to the pot, pushing down with tongs to make sure they all get submerged. Blanch for one minute.

Drain the pot into a colander and transfer the greens to the ice bath with the tongs to stop the cooking process. Let the greens cool completely and drain them. Squeeze any remaining water from the greens and roughly chop them.

In a food processor, pulse the greens, sunflower seeds, garlic, lemon juice, and salt, scraping down the sides of the bowl as necessary. Add the olive oil and process again until smooth.

is an Experience Life senior editor.

Photography by Penny De Los Santos

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