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Recipe courtesy of The Kitchen

Veggie Top Pesto

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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: about 1 1/2 cups
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Ingredients

Directions

  1. 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.
  2. 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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