Grilled Carrots Drizzled with a Zero Waste Carrot Top + Basil Pesto

Ingredients:

1 bunch Carrots with the tops (rinsed)

1 c. Fresh basil (packed)

½ c. Pistachios (shelled) (option to use another nut such as cashews) 

2 Garlic cloves (peeled)

1 Lemon (juiced)

2 tbsp. Farmer Foodie Cashew Parm: Italian Herb or Golden Chedda 

½ tsp. Sea salt

½ c. Olive oil

Method: 

1. Remove the carrot tops from the carrots and rinse them with water. Place the tops into a food processor. There should be about 1 packed cup of carrot tops. Add 1 packed cup of basil (rinsed), ½ c. of pistachios (shelled), 2 peeled cloves of garlic, the juice from 1 lemon, 2 tbsp. of Italian Herb or Golden Chedda Cashew Parm, and 1/2 tsp. of sea salt. Pulse until combined, about 1 minute. Scrape the sides down as needed. 
2. Slowly drizzle 1/2 c. of olive oil into the food processor while pulsing. Once combined, pour into a storage container.
3. Cook carrots as desired, we recommend grilling for 5-8 minutes. Serve with the pesto over the carrots or another delicious dish and enjoy! Option to sprinkle more Cashew Parm to finish.