Carrot Top Pesto

        From the blog For Love of the Table

Before measuring the carrot tops, trim the feathery fronds away from the thick, ropey stems.  Discard the stems and use the tops only.


2 c. (2 oz.) lightly packed carrot tops 

a handful (1 oz.) of arugula

1/2 c. shelled pistachios, lightly toasted

1/2 to 3/4 t. kosher salt

1 large clove of garlic, peeled and smashed to a purée with a pinch of salt

2/3 c. olive more if needed to get preferred consistency

1/3 c. (1 oz.) finely grated Parmesan

Freshly squeezed lemon juice, to taste, if necessary

Place the carrot tops, arugula, pistachios, garlic and 1/2 teaspoon of salt in the food processor and process until everything is finely and uniformly chopped.  With the machine running, drizzle in the olive oil.  Scrape down the sides.  Add the Parmesan and pulse to combine.  Taste and correct the seasoning with salt and lemon juice if necessary.  If the pesto seems to tight, drizzle in a bit more oil.  Makes 1 1/4 cup pesto.  Store in the refrigerator in a jar with a tight fitting lid and filmed with oil.