PH: (608) 632-0472

Carrot Top and Garlic Scape Pesto
Recipe Type: Salad
Author: Dani Lind
  • 2 cups packed roughly chopped carrot tops (what your bunch is)
  • 6 garlic scapes roughly chopped salt and pepper
  • 1⁄4 cup packed grated parmesan 1⁄4 cup toasted pine nuts (or walnuts)
  • 1⁄2 cup Driftless Organics Sunflower Oil (or olive oil)
  1. n a blender or food processor, you are going to want to lightly pulse all the ingredients except for the oil until mostly combined. Then set it to process on a low setting and slowly pour the oil in through the opening of the top of the blender/processor, blitzing just until it comes together.
  2. Store in the refrigerator in an air tight container with a light layer of olive oil on the top. It also freezes well.
  3. This pesto can be used like regular pesto: as a dip, in pasta sauces, as a sandwich spread, etc.