Basil Pesto (with Carrot Tops?)
1 cup carrot tops (optional)
1 cup basil leaves (can also replace some basil with more carrot tops or parsley)
1/4 cup olive oil
1/3 cashews or other nuts
garlic and cheese (if desired)
Puree all ingredients together until smooth. Serve over pasta or whole grains, spread on bread or drizzle over steamed veggies.
With all the herbs right now, you can make pestos and chimichurris galore! This one is from Intervale Community Farm via Anna Kaplan. It's creative, flexible and delicious.