I've been composting carrot top greens for AGES thinking that they were inedible. Oh how wrong I was! Pesto is one of my favorite sauces/dips and I like to play around with the greens that I add. Sometimes it’s kale and spinach and for this recipe, it was carrot greens. This carrot greens and pistachio combination is divine. Carrot greens pack a nutritional punch with vitamin A and C, calcium, iron, fiber, and chlorophyll (the green pigment!). This recipe can be made with all zero waste ingredients and I cannot wait for you to try it!

SUPERGREEN PISTACHIO PESTO

Ingredients

• 2/3 cup pistachios

• 2 cups carrot top greens (rinsed thoroughly)

• 1/2 cup nutritional yeast

• 1 large handful of basil

• Juice of 1 lemon

• 2 Tbsp garlic infused olive oil

• 1 tsp chili flakes

• Pink Himalayan sea salt + fresh ground pepper to taste

• 2 Tbsp water

Directions

1. Add water and olive oil into blender first.

2. Then add all other ingredients and blend until desired consistency. (I like to leave it a bit chunky!)

3. Store in an airtight container for up to 4 days. Take a deep breath before enjoying!