Food Lion Kitchen: Pesto

CARROT TOP PESTO

Makes about 1 cup

INGREDIENTS

1/4 cup slivered almonds

2 cloves garlic

1/4 tsp. sea salt

3 cups packed carrot tops (about the amount from 1 bunch of

carrots)

2 Tbsp. lemon juice

1/2 cup extra virgin olive oil

1/4 cup grated Parmesan cheese

DIRECTIONS

1. Place almonds, garlic and sea salt into a food processor and

pulse until well chopped.

2. Add carrot tops and lemon juice. Pulse again, scraping the

sides of the bowl to mix well.

3. With the processor running, pour olive oil through the feeding

tube.

4. Add Parmesan and pulse until all ingredients are mixed

together.

5. Serve as an accompaniment to roasted vegetables, fish or

chicken, or as a dip for crusty bread.

BASIL-WALNUT PESTO

Makes about 1-1/4 cups

INGREDIENTS

1/2 cup walnuts

2 cloves garlic

1/4 tsp. sea salt

2 cups packed basil leaves

1/3 cup extra virgin olive oil

1/2 cup grated Parmesan cheese

DIRECTIONS

1. Place walnuts, garlic and sea salt into the food processor.

Pulse for a few minutes.

2. Add basil. Process until your ingredients become a thick paste.

Scrape down the sides of the bowl.

3. With the processor running, pour olive oil through the feeding

tube.

4. Add Parmesan and pulse until all ingredients are mixed

together well.

5. Serve over hot pasta or spread on homemade pizza crust or

atop crusty bread as a sandwich condiment.

MINT PESTO

Makes roughly 1 cup

INGREDIENTS

1/4 cup sliced almonds

1 large clove garlic

1/4 tsp. sea salt

1 1/2 cups packed fresh basil leaves

3/4 cup packed fresh mint leaves

1 Tbsp. freshly grated lemon zest

2 Tbsp. lemon juice

3 Tbsp. extra-virgin olive oil

DIRECTIONS

1. Place almonds, garlic and salt in a food processor. Pulse a few

times.

2. Then add basil, mint, lemon zest and lemon juice. Process

again until all ingredients are well mixed.

3. Pour olive oil through feeder tube with the processor running

until well incorporated.

4. Serve as a condiment for lamb kebobs or steak, slather it on a

baked potato or thin it with extra lemon juice and olive oil for a

simple salad dressing.

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