Carrot top pesto

Yields 1 ½ cups

Tops of 10 to 12 carrots – 2 bunches (similar flavour to parsley)

1 cup of fresh basil

1 cup of walnuts

2 lemons – juice and some rind

¼ cup nutritional yeast

¼ cup olive oil

1 teaspoon garlic powder

½ teaspoon sea salt

Fresh ground pepper to taste

Put all the ingredients in your blender or a food processor and mix. The food processor will allow you to keep it coarse.

Taste. You may need a little more salt, pepper or lemon juice. Adjust as needed.

For this dish, I used the pesto over roasted garden vegetables, a bed of greens and spelt.

Rayne Kuntz