Homemade pesto has become a central part of my weekly meal planning. It's a huge flavor booster for all kinds of stuff  from eggs and zucchini noodles to grilled salmon and salad dressing. I always have a jar of it in my fridge and the best part is that you can make it with whatever nuts, seeds, greens or herbs you have around in any season of the year. You can make it with nearly any leafy green from arugula to spinach and just about every herb in between.

A couple of months ago I was fed some pesto that was made using carrot tops as the leafy green and decided to give it a try.  I usually send my carrot tops into the compost bin but yesterday when I pulled a bunch of carrots out of my garden I decided that it was time to make it happen. 

I removed the fronds from the stems, put them into my food processor with some basil and toasted seeds and the results were pretty divine. We had it tossed with zucchini noodles and sprinkled with nutritional yeast and the leftovers will go on grilled salmon tonight. I will never throw out those carrot tops again!

Enjoy!

xo

Lisa