Early in the season the carrot tops are beautiful so I like to share a recipe for carrot top pesto…
2 C carrot tops, rinsed well and chopped
6 Tbsp.extra-virgin olive oil
1 large garlic clove (or more to taste)
¼ tsp sea salt
3 Tbsp. pine nuts, toasted (or other nuts, I like walnuts)
¼ cup freshly grated Parmesan cheese,
In a food processor, combine the carrot leaves, oil, garlic, and salt, and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate up to 2 days.