Carrot green pesto
(when you cant stand to throw away beautiful greens of most veggies.. make them into delicious variations of pesto.. play with not only the type of green, but also the types of nuts and oils!! so much fun)
1/2 cup roasted pine nuts
2 cloves garlic (2 T)
1 cup chopped greens (carrot greens in this case)
handful cilantro (or basil)
lemon juice (2 T)
sea salt and pepper to taste
1/2 cup oil (olive in this case)
red pepper flakes
1/4 cup parmasiano romano (2 oz)
convert to chimichiri by removing the parmesean and replacing 1/4 cup vinegar
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