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Carrot Top Pesto

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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

Instructions
 

  • Cut off carrot tops and set aside.
  • Chop your pine nuts and parmesan cheese on high. Add your crushed red pepper, preserved lemon, garlic and pulse on high until mixed well.
  • Add your greens (carrot tops, mixed greens and basil). Pulse on high about 10/15 times until chopped. Scrape the sides.
  • With processor on high, slowly add your olive oil until mixed well.
  • 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

  • Cut the top off of your tomatoes and scrape the insides out using a knife or grapefruit spoon.
  • Turn your tomatoes upside down for 10-15 minutes to let the juices run out.
  • Cook your quinoa per package instructions and let cool.
  • Mix your cooled quinoa with your pesto - to taste. about 1/2 and 1/2, maybe a little more quinoa.
  • Stuff your tomatoes and enjoy!