3 cups carrot tops
1/2 cup pepitas (pumpkin seeds)
1 tablespoon adobo sauce (from a can of chipotles en adobo)
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 tablespoon nutritional yeast
1 tablespoon olive oil
Sea salt, to taste
1. Roughly chop the carrot tops.
2. Toast the pepitas in a hot skillet until golden.
3. Combine these two in the bowl of a food processor and pulse several times. Add the remaining ingredients (except the salt) and process into a semi-smooth paste.
4. Taste and add salt, as needed. If pesto is too thick, add a little warm water and process again.
To store, film the top with a little olive oil and pack in a jar. Will keep in a jar in the fridge for several days.