Carrot Top Pesto

My basil is long gone in the garden.

I want pesto.

Since I had fresh picked heirloom carrots and their pretty leafy tops were still attached, why not use THEM to make a pesto?

I found a simple recipe in the cookbook Roots, which turned out great.

I like to use everything when cooking.
The "nose to tail" philosophy can be applied to vegetables too.

Why not use the broccoli leaves? They are delicious, and I like broccoli stalks even better than the florets. Use it all.

Same goes for the carrot.
The leaves are spicy and have a lovely flavor.

This will be my go to winter pesto from now on.

I added a bit of honey, because I felt it needed it, but taste it and you be the judge.

Carrot Top Pesto (adapted from the book Roots):

1 cup lightly packed carrot leaves (stems removed)
6 tablespoon extra-virgin olive oil
1 large garlic clove
1/4 teaspoon kosher or fine sea salt
3 tablespoons pine nuts, toasted (I used almonds)
1/4 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
1 tsp honey (optional)

Whiz everything together in a mini food processor and taste for seasoning.

This would be a great dip to put out for Thanksgiving.......or drizzle on roasted carrots or boiled potatoes.

Loved.