Basil Carrot Top Pesto
Ingredients
- 1/4 cup pine nuts
- 1 garlic clove
- 1½ cups coarsely chopped carrot tops
- 1 tablespoon fresh lemon juice
- 1/4 to 1/3 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 3 – 4 pumps (12 – 15 mL) Monin Basil Concentrated Flavour
- Parmesan cheese
Garnish:
Basil Sprig
Instructions
- Wash the carrot tops well and dry.
- Pulse the pine nuts and the garlic in a food processor with pinches of salt and pepper, scraping down the sides of bowl as needed.
- Add the carrot tops and pulse again.
- Add the lemon juice and Monin Basil Concentrated Flavour and pulse again. While the blade is running, drizzle in the olive oil until the pesto blends smoothly.
- Taste and adjust seasonings, add a sprinkle of grated Parmesan cheese. If too greasy for your taste, add extra Parmesan cheese.
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