Carrot Top and Fennel Frond Pesto

I enjoy basil pesto.  I am coming around to arugula pesto.  But this fennel and carrot pesto is my new favorite.  I found several recipe for fennel frond pesto online, but I didn’t have enough fennel, so I decided to use carrot tops as well.  We have plenty of those!  And you know me and recipes.  Recipes are just a jumping off place.  I don’t actually follow them.  And of course I didn’t measure anything when I made this.  I could never be

a successful recipe blogger.  I have zero attention to detail when it comes to measuring ingredients.  I didn’t know it was going to be so delicious that I would have to share the recipe.

Everything can be combined in the food processor.  Since the carrot tops are a little tough, I processed just the greens with the lemon juice and sunflower oil for a bit before adding the the pepitos and parmesan.  I chose to use sunflower oil because I thought olive oil would be too strong a flavor for the fennel.

I made this to go with fish, but it is great on toast or crackers.  Put it on a sandwich.  Thin with oil and lemon to make a dressing.   Put it on steamed vegetables.   It is so yummy, I am sure you’ll have no trouble finding ways to enjoy it.

• 3 cups total carrot tops and fennel fronds
• juice of one lemon
• 1/2 cup sunflower oil
• 1/2 cup toasted, unsalted pepitos (pumpkin seeds)
• 1/3 cup shaved parmesan cheese
• salt to taste