One reward of earth to table learning is discovering that some things usually tossed aside and wasted can be a delicious source of nutrition and taste. An example is this pesto you can spread on crostinis, use as a dip or drizzle over your favorite noodles.
Makes 6-8 Servings
2 cups carrot tops
¼ cup fresh parmesan cheese, plus more for garnish
¼ cup sunflower seeds
2 tablespoons olive oil
1 clove garlic
Salt and pepper to taste
Wash and chop carrot tops. Place all ingredients in a food processor and pulse until desired consistency. Spread on crostini and garnish with additional shredded parmesan cheese.