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Carrot Top Pesto

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Source: Chef Ruth Cohen


Ingredients


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 



Directions


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 ..my food you’ll feel better”


The Cook of Ruth


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