Carrot Top Pesto

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The Perennial Plate
Nutrition per serving    (USDA % daily values)
CAL
879
FAT
253%
CHOL
167%
SOD
44%

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Ingredients for 4 servings

1/2 cup toasted almonds, sliced

1 cup parmesan cheese, grated

2 cloves of garlic, minced

1 bunch carrot tops, leaves only, discard the stems

Juice of 1 lemon

1 tablespoon honey

1 cup olive oil or enough to blend it all together into a thick pesto

salt to taste

6 eggs

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