If you are like me and have an abundance of carrot tops from your garden, or are buying organic carrots with tops and hate to waste anything, this is a great recipe to use! It combines two greens, basil and carrot tops, that are abundant at the end of the summer. Make this pesto, freeze it, and enjoy it all winter long as a dip or sauce for "pasta."
1 cup of pesto
1 cup carrots greens, roughly chopped
1/2 cup fresh basil leaves, roughly chopped
1 heaping tsp chopped garlic
1 tbsp Extra Virgin Olive Oil
1/4 cup cashews
salt and pepper to taste
Enjoy this wonderful spread with crudité or crackers as a dip, or thin with a bit of water or coconut milk to make a sauce for "pasta."