If you've bought veggies from farmers' markets recently (using SNAP!), you may have gotten some with green tops still attached. Don't throw them away! Leafy green tops from carrots, beets, turnips, and radishes can be blended into a tasty pesto. Watch the how-to video, grab the pesto recipe to make yourself, then drizzle it on pasta, chicken, veggies, or on bread!
Veggie Top Pesto
Ingredients:
Directions:
- 2 cups radish tops (or 1 cup other veggie tops and 1 cup basil)
- 2-4 tablespoons olive oil
- 2 tablespoons grated hard cheese (like parmesan)
- 2 tablespoons walnuts
- 1 clove garlic
- juice from 1 lemon
- salt & pepper to taste
Directions:
- Add all ingredients to a food processor or blender. Blend until smooth.
- Use your pesto to top pasta, roasted vegetables, chicken, or whatever needs a little flavor!
You've used the greens, now use the veggies attached to them! Here are a few recipes to try:
 Simple Roasted Carrots |  Roasted Root Vegetables |  Roasted Chicken & Root Vegetables |
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