I had a really difficult time deciding whether to call this recipe Carrot Top Pesto, or Carrot Top Salsa Verde. As you can see, the salsa verde won, but it was a close tie. This is my fusion of pesto and salsa verde with carrots tops in center stage. Think of this sauce slathered on grilled meats, kebabs, or roasted vegetables….

Ingredients

¼ cup pumpkin seeds

¼ cup shredded Parmesan

2 cloves garlic

1 teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon salt

2 cups carrot tops

1 cup cilantro | leaves and tender stems

1 /2 cup mint

2 tablespoons fresh oregano

Zest of 1 lime

1 tablespoon lime juice

⅓ cup olive oil

Directions

Step 1

Place your pumpkin seeds, parmesan, garlic cloves, cumin, coriander, and salt into your food processor. Pulse them a few times until they are broken down into small bits.

Step 2

Add the carrot tops, cilantro, mint, oregano, and lime zest to the food processor. Pulse a few times until the greens are well minced.

Step 3

Take the pesto mixture out of the food processor and put it in a bowl. Stir in the olive oil. Once combined, stir in your lime juice.

Step 4

Taste. If it is missing some pizzazz then add a quick splash of lime juice more, that tends to brighten it right up. Add any last salt and enjoy.