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Carrot Top Pesto

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Ingredients Method

Ingredients
  

  • 1 bunch carrot tops
  • 1/2 cup pine nuts
  • 1/2 cup parmesan cheese shredded or cubed
  • 2 tbsp minced garlic
  • 2 tbsp crushed red pepper
  • 1/2 large lemon preserved
  • 1 handful mixed greens
  • 1 handful fresh basil
  • 2/3 cup olive oil
  • 1/2 cup nonfat greek yogurt, plain (or sour cream)
Cold Stuffed Tomatoes
  • 3 or 4 tomatoes large
  • 1/2 cup quinoa

Method
 

  1. Cut off carrot tops and set aside.
  2. Chop your pine nuts and parmesan cheese on high. Add your crushed red pepper, preserved lemon, garlic and pulse on high until mixed well.
  3. Add your greens (carrot tops, mixed greens and basil). Pulse on high about 10/15 times until chopped. Scrape the sides.
  4. With processor on high, slowly add your olive oil until mixed well.
  5. Taste and add any honey or sugar your might want. Pour into a bowl and mix with 1/2 cup of yogurt.
Cold Stuffed Tomatoes
  1. Cut the top off of your tomatoes and scrape the insides out using a knife or grapefruit spoon.
  2. Turn your tomatoes upside down for 10-15 minutes to let the juices run out.
  3. Cook your quinoa per package instructions and let cool.
  4. Mix your cooled quinoa with your pesto - to taste. about 1/2 and 1/2, maybe a little more quinoa.
  5. Stuff your tomatoes and enjoy!