Carrot top pesto

This super easy recipe is a good way to use part of a vegetable that you usually waste. Carrot tops are a great substitute for parsley. When breastfeeding, parsley is important to avoid.

1 bunch of green carrot tops

2 cloves fresh garlic

Salt and pepper

lemon juice, optional

Use the green tops of one bunch of organic, non gmo carrots. Trim the leaves from the stalk. Toss any leaves that are brown or very tough in texture. You want the newer, bright green growth.  It will be about one densely packed cup full. Add two cloves of garlic, 1/4 cup olive oil plus two tablespoons, salt and pepper to taste. You can also add about 1/2 teaspoon of lemon juice for additional health benefits but it is optional. Add all ingredients to a high powered blender and pulse several times until pureed.

This pesto can be served with toasted baguette slices, with pasta, as a dip with your favorite chips or crackers.

For the carrots, try this fermented carrot recipe! It is so delicious and healthy you’ll want to keep it stocked in the fridge.