I've always hated throwing away carrot tops, so when I came across this recipe I was excited to try it. It didn't disappoint!
1/4 cup Parmesan
3/4 cup basil leaves
3/4 cup carrot tops (just the fronds, removed from the stems)
1/2 cup extra virgin olive oil
pinch of salt
2 cloves garlic
Put all the ingredients in a mini blender and pulse until smooth. Adjust seasoning to taste.
The pesto will keep in the fridge for about a week.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)