Make your pesto with this secret ingredient and it will stay bright basil-green instead of turning dull olive-green.
1/3 cup finely chopped walnuts
2 cloves garlic, roughly chopped
3 tablespoons aged cheese (I used Cabot Sharp Cheddar)
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 cup (lightly packed) basil leaves
1 cup (lightly packed) carrot top leaves, trimmed of lower tougher stems
2 tablespoons extra virgin olive oil
Place walnuts, garlic, cheese, salt, pepper in food processor and pulse 10 times.
Add basil and carrot top leaves, pressing them down. Turn on food processor and add olive oil in a stream through the top chute of the food processor; process about 30 seconds to 1 minute or until pesto reaches the desired consistency.