A couple of months ago Jon and I were at a farm stay in Paso Robles. We were told that anything we could pick in the garden we could eat, music to our ears. Since it was November, the only things that were growing were beets, kale and carrots. With an abundance of carrots and a plethora of carrot greens, I embarked on making a carrot pesto. It was amazing, enjoy!
Carrot Leaf Pesto Recipe
- 1 cup carrot greens (carrot top, green top)
- 5 tbsp of olive oil
- 1 tbsp of lemon juice
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/4 cup walnuts
*No carrots were harmed in the making of these carrot recipes, roasted carrots were very happy.
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