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Carrot Top Pesto

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Ingredients
  

  • 1 pound resh basil with stems
  • 1/4 pound carrot tops
  • 2 2/3 cups cups pepitas (dry measuring cup)
  • 2 2/3 cups extra virgin olive oil
  • 1 1/4 cups lemon juice
  • 3/4 cup garlic cloves (dry measuring cup)
  • 1 tablespoon sea salt

Instructions
 

  • Pick all basil leaves offthe stems. Lightly chopthe carrot tops.
  • Place all the ingredients into a high-powered blender or food processor.
  • Blend all ingredients in the food processor on high until smooth.
  • Serve immediately, or keep in an airtight container in the refrigerator for up to two weeks or the freezer for up to four months.