Recipe courtesy of The Kitchen
Show: The Kitchen
Episode: Hit Re-Fresh
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Veggie Top Pesto
Total:
5 min
Active:
5 min
Yield:
about 1 1/2 cups
Level:
Easy
Total:
5 min
Active:
5 min
Yield:
about 1 1/2 cups
Level:
Easy

Ingredients

Directions

In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper.

Transfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).

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