A Jerry James Stone Recipe
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Ingredients
- 1 cup chopped carrot greens
- 1 cup basil
- ¼ cup pine nuts
- 3 garlic cloves
- ½ small lemon, juiced
- ⅓ cup olive oil
Instructions
- Whether your carrots are orange, purple, red, white, or yellow, the tops for this recipe should be green. So remove anything that is wilted or begun to brown. We don't want that for our pesto! FACT: Baby carrots are anything but. Those bags of baby carrots you find at the store are actually larger carrots that have been shaved down, and given that "baby carrot" shape. Talk about food waste! Just say no to those baby carrots!
- Add 1 cup chopped greens, 1 cup chopped basil, 1/4 cup pine nuts, 3 peeled garlic cloves, 1/2 of a small lemon, juiced, and 1/3 cup of olive oil to your food processor. Puree until everything is minced and smooth. You might need more oil.
- While this pesto is vegan, unlike most, I love adding it to cheese tortellini. It has a freshness you don't find in conventional basil pesto, that really compliments the cheese nicely. Enjoy!
