In our CSA bags, we like to include all the edible parts of our veggies. People often ask what to do with all the greens (cook em'!) and our farmers usually have interesting recipes. This recipe uses the carrot tops and turns them into a delicious pesto. The recipe is vegan but can also be modified with the addition of good parmesan cheese, you just might need a touch more oil.
3 TBSP nuts (pecans, pine nuts, walnuts)
1-2 garlic cloves
1/2 cup packed fresh herbs (such as dill, basil, cilantro)
2 cups carrot tops
1/2 cup extra virgin olive oil
salt and pepper, to taste
In a food processor or blender, combine the roughly chopped nuts and garlic. Blend until a paste forms, then add the herbs and carrots tops. Blend again, you will probably have to scrape the sides a few times. Through the feed tube, slowly add the olive oil and continue to blend, until the mixture is homogenous. If too dry, add more oil. Use immediately or store in an airtight container.
Recipe from Don’t Waste the Crumbs