one bunch carrots, tops removed and reserved
washed and dried carrot tops from one bunch, stems removed
juice of one lemon
2 cloves garlic3 tablespoons olive oil, plus more to improve texture as needed1/2 teaspoon salt, plus more to taste
2 slices sourdough bread (I used my gluten free sourdough bread.)2 slices Havarti cheese or cheese of choiceRoasted CarrotsCarrot Greens Pesto
I ended up with lots of extra pesto. I have been adding it to all sorts of things lately including a fabulous breakfast stack of cauliflower flatbread, eggs with kohlrabi greens, and tomato slices. The carrot greens pesto added just the right amount of zip and garlic!
It is pretty amazing with the cauliflower dip I whipped up last week as well. I’m sure I can come up with other uses too.