Yea I overload with garlic because I love it, but I would also like to try with rosemary!

Mine is actually quite different. Way less garlic, no basil, no spinach, more carrot tops. Parmesan optional, and I don’t remember if I used it or not. The herb I used to flavor it was rosemary, which I liked, except that I needed way less of it. I like your use of spinach – it solves my problem of how to get around too strong an herb flavor. I used rosemary because I’m not really a fan of basil pesto, and I wanted something different to go with carrot tops. If I ever make it again, I would definitely put spinach in it.

Hooray! How does it compare to mine?

Hi Erin,
I was going through old emails I’ve saved, and today I found where I had shared my carrot top pesto recipe with someone. So what was lost has been found. Yea!!

Aw that is a bummer. It’s hard to filter through all the information about food over the years. Eggs and good, eggs are bad, fat is bad, fat is good…

Point taken! Now I wish I hadn’t discarded the recipe I came up with for carrot top pesto… Thanks for setting me straight.

Interesting! I went ahead and did an internet search and came up with this article from The Kitchn that says they are fine (https://www.thekitchn.com/breaking-the-myth-of-whether-or-not-you-can-eat-carrot-tops-tips-from-the-kitchn-121158).