What up! Long time no see, darling readers. I’m back…with pesto!

I hope you’ve all been visiting your local farmers markets now that it’s that time of year! If you pick up fresh, whole carrots, pesto-izing the greens is a fantastic way to use all of your precious veggies (not to mention minimize waste and whip up dinner in no time!)

When I make pesto, I like to keep the greens to nut & oil ratio higher than usual in order to maximize the vitamin content and keep things moving through those arteries. Carrot greens provide a nutritious base for this yummy and versatile dip/sauce/sandwich spread, as the greens contain cancer-fighting chlorophyll. They also have antiseptic properties, which may help counter the effects of all that garlic on yo’ breath :)

Walnuts infuse this pesto with omega-3s, those heart-healthy fats that are all too absent in Americans’ diets. A little lemon adds the antioxidant vitamin C. This version contains nutritional yeast instead of parmesan cheese, making it friendly for vegans and the anti-lactose crowd alike. Nutritional yeast is chock full of B vitamins, iron, fiber, and minerals like zinc and selenium. You can find this magical powder in the bulk section of your health food store and get creative with it-try sprinkling the yeast on popcorn, or have it on avocado toast.

Ingredients (serves 2-4)

1 large bunch carrot greens
1/4 cup plus 2 TBSP walnut pieces
1 1/2 TBSP olive oil
2-3 cloves garlic
1 TBSP nutritional yeast
1/2 TBSP lemon juice
salt and pepper to taste

Combine the first six ingredients in a food processor or blender. Add salt and pepper to taste. FYI, if you leave your stems on, your pesto have a slightly stringy quality. Spread the finished product on crackers or pita chips, toss with whole wheat pasta, use as a base for a veggie wrap, or brush over a chicken breast, then serve atop mixed greens. Enjoy!