Carrot-Mint Pesto
 
Makes approximately ½ cup
Ingredients
  • 1 cup packed chopped carrot top leaves
  • 1 cup loosely packed mint leaves
  • ½ cup toasted walnuts
  • 1 garlic clove
  • 1 teaspoon lemon zest
  • 7 tablespoons olive oil
  • 2 tablespoons water
  • 2 teaspoons kosher salt
  • 2 tablespoons lemon juice
Instructions
  1. In the work bowl of a food processor, process carrot top leaves, mint leaves, walnuts, garlic, lemon zest, 5 tablespoons olive oil, 2 tablespoons water, and salt until smooth. Transfer to a small bowl, and stir in remaining 2 tablespoons
  2. olive oil and lemon juice. To store, cover with plastic wrap, pressing to surface of pesto, and refrigerate. Let come to room temperature before serving.
Recipe by Victoria at https://victoriamag.com/roasted-leg-of-lamb-carrot-mint-pesto/