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RECIPE: Carrot Greens Pesto

Toss peswith pastor simply spread it crackers. | Brian Jackson~Sun-Times

Toss the pesto with pasta or simply spread it on crackers. | Brian Jackson~Sun-Times

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Updated: January 1, 2012 8:01AM



Toss this pesto with pasta, loosen it up and use it as a dressing over root vegetables or simply spread it on crackers. For a coarser texture and “superior flavor,” Brandon Baltzley suggests using a mortar and pestle.

MAKES ABOUT 11/2 CUPS

Greens from 4 bunches carrots

1/2 cup (4 ounces) toasted hazelnuts

1 shallot

1 cup (8 ounces) grated Parmigiano Reggiano

1 teaspoon lemon juice

1 tablespoon bee pollen (optional; find it at Whole Foods and health food stores)

1

1/4 cups (10 ounces) extra virgin
olive oil

Salt

Combine carrot greens through bee pollen, if using, in food processor. Puree while slowly adding oil. Season with salt and adjust acidity with extra lemon juice to your liking. (I suggest not using pepper with any vegetables, as it seems to dominate rather than enhance.)

Pesto will keep refrigerated for 2 weeks (frozen, for 1 year).

Brandon Baltzley, CRUX

Nutrition facts per tablespoon: 133 calories, 13 g fat, 2 g saturated fat, 3 mg cholesterol, 1 g carbohydrates, 0 g sugars, 2 g protein, 66 mg sodium, 1 g fiber



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