Carrot Top Pesto

1 1/2 cups carrot tops or basil (washed and tightly packed)

3 garlic cloves, crushed

1 tsp sea salt

1/4 walnuts

3 TBSP nutritional yeast

1/4 cup extra virgin olive oil

2 TBSP lemon juice

1/2 shallot (optional)

1 TBSP apple cider vinegar

1/4 cup tightly packed parsley or cilantro

a little black pepper or red pepper flakes

Directions: Chop carrot tops, if using, and throw them plus all other ingredients in a food processor, EXCEPT the olive oil. Pulse ingredients until evenly combined but not mushy. Stream in olive oil slowly at the end (I sometimes have found I do not use all the olive oil)