Carrot Top Pesto

This verdant pesto from Diane Morgan’s Roots would be wonderful drizzled over this week’s risotto for added brightness!

1 cup lightly-packed carrot leaves
6 tablespoons olive oil
1 garlic scape
3 tablespoons toasted pine nuts, or other favorite nut such as pecans, walnuts or almonds
¼ cup grated Grana-style cheese
Sea salt

1. In a food processor, combine the carrot leaves, oil, garlic scape, and salt, and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate up to 2 days.

this week's recipes
cozying up to fall

farm & garden notes
hello, october!

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