Those carrot tops,
radish leaves, or 
beet greens
made delicious pesto!
2 cups (400 g) (remove tough stems and wash) organic carrot tops, radish leaves and/or beet greens (or a mixture of all three)
1/2 cup (100 g) each: basil and grated Parmesan or daily-free cheese
1/3 cup (65 g) toasted organic almonds
1-2 organic cloves of garlic
pinch or two of black pepper
1. In a food processor, pulse all ingredients.
2. Drizzle in 1/4 cup (60 ml) olive oil
3. Serve over cooked noodles or as a tasty dip!
