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Carrot Top Pesto


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Source: Chef Ruth Cohen


1 -bunch carrot tops

1-bunch flat leaf parsley

1- bunch basil

3 med size garlic cloves

1 or more tablespoons nutritional yeast

4 oz chopped walnuts

4-8 oz extra virgin olive oil

2 oz currants, raisins or figs -chopped

Squeeze of lemon

Salt and pepper to taste 


Wash rinse and dry herbs

Chop down into equal size

Smash garlic and mince with salt into a paste

Chop walnuts and dried fruit (all items should be proportionate in size)

Place herbs, garlic, half the walnuts and some of the dried fruit into a bowl

Add 1 tbsp of nutritional yeast to start

Add half the olive oil

Add salt and pepper gently; stir & taste

Mix all ingredients in bowl.  At this point you can add more of the yeast, oil, nuts and dried fruit if you prefer

Taste and taste again until you are happy with the flavor

Use a squeeze of the lemon to lift the flavors and brighten the dish


Add to your sautéed Krazy Purple Karrots or any of your roasted unloved veggies or favorite dish. 


“Eat food you’ll feel better”

The Cook of Ruth


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