• 1 small bunch carrot greens
  • Greens of 1 beet
  • 1/2 cup packed basil
  • 1/4 cup finely grated Parmesan
  • 1 clove garlic
  • 3 tablespoons pine nuts
  • Zest of 1 lemon
  • Sea salt and pepper, to taste
  • Olive oil


  1. Place carrot and beet greens, basil, Parmesan, garlic, pine nuts, lemon zest, salt and pepper in the bowl of a food processor fitted with the blade attachment.
  2. Pulse until combined and greens are finely chopped.
  3. With the food processor running, slowly drizzle in the olive oil until the desired consistency is reached. Store covered in fridge for up to 5 days.