- 2 cups of carrot tops, roughly chopped (from about 8-12 carrots)
- 1 cup of fresh basil, packed
- 1 garlic clove
- 3 tbsp nuts (pine nuts are great, but walnuts are nice too)
- 1 lemon zested then squeezed
- ½ cup olive oil
Start by bringing a pot of water to a boil, blanching the carrot tops for two minutes, then quickly placing them into a bowl of ice water. Drain the carrot tops thoroughly and remove any thick stems leaving only the pliable stems. Roughly chop them to fit into your blender or food processor.
Add the carrot tops, basil, garlic clove, nuts, lemon juice and zest to the blender and begin to puree. Slowly add in as much olive oil as you would like until the mixture is a texture that you desire. Add a pinch of salt or pepper if you would like and serve over pasta or crudité!