Don’t throw those carrot tops away — not when you can make this peppery, savory spread. Look for a bunch of carrots with bright green, fresh greens attached. Spread this on sandwiches, use it like a pesto on pizza, or stir it into cooked rice.

Ingredients

• 1 cup carrot top leaves, packed
• 1/2 cup pepitas (raw pumpkin seeds)
• 1 large garlic clove
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 3 tablespoons extra-virgin olive oil

Preparation

1. Pick the leaves from the stems of the carrots, packing the leaves in a cup. Wash and spin dry or pat dry with a clean towel.
2. Place the pumpkin seeds in a medium skillet and swirl over medium-high heat until the seeds start to smell toasty and pop. Transfer the seeds to a food processor bowl.
3. Add the carrot leaves, garlic clove, and salt and process until minced finely. Scrape and repeat. Add the lemon and olive oil and process until smooth.
4. Transfer to a storage jar.

Serving Suggestion

Enjoy this spread on sandwiches, use it like a pesto on pizza, or stir it into cooked rice.

Nutritional Information

180 calories, 18 g. fat, 0 mg. cholesterol, 300 mg. sodium, 3 g. carbohydrate, 1 g. fiber, 5 g. protein