Leftover carrot pesto puree

By Rodney Bowers
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A quick and easy puree from Easter dinner leftovers. 

SERVES
1
TOTAL TIME

Ingredients

  • 2 cup of rough cut carrot tops
  • 1 garlic clove
  • 3 tablespoons pine nuts
  • 1/2 cup fresh basil leaves
  • 1/4 cup finely grated Parmesan
  • 1/2 cup extra virgin olive oil
  • Salt and pepper

Directions

  1. Pulse garlic and nuts together in a food processor until pastey. Add basil, Parmesan, and  carrot tops.
  2. Purée until it comes together, then add the EVOO and pulse until combined; season and serve.

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