Carrot Top Pesto

Ingredients

• 2 cups carrot tops
• 1 cup cilantro leaves and tender stems
• 1/4 cup pepitas
• 1/4 cup shredded Parmesan, (pecorino romano, or manchego)
• 2 tablespoons minced fresh oregano
• 2 cloves garlic
• Zest of 1 lime (3/4 teaspoon)
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon honey
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/3 cup olive or avocado oil

Instructions

1. 1

   Pulse all ingredients except olive oil together in a food processor until minced, about 15 pulses.

2. 2

   With processor running, stream in oil until pesto is smooth and emulsified, scraping down sides as needed, about 1 minute.

3. 3

   Store pesto in an airtight container in the refrigerator for up to 1 week. Use as desired.