Makes about one cup of pesto
1 bunch small carrots with tops on
2 Tbsp vegetable oil
Kosher salt & freshly ground pepper
1 Garlic clove
3 Tlsp pine nuts
1 handful fresh basil leaves
25g finely grated Parmesan
50-75 ml extra virgin olive oil
Trim carrot tops from carrots, use carrots for another recipe.
Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.