Public service announcement, please do not throw away the green tops of your carrots! They are like parsley but better, with a slightly earthy taste that will remind you of the bright orange carrots they tend to travel with.

Carrot tops wilt quickly, but you can make them into this pesto in order to save them for later. The pesto is great on pasta, in a sandwich, or you can add a bit of extra oil and dip your bread in it.

Makes about 1 cup of pesto

Ingredients:

• 2 cups carrot top leaves (save the stems in your freezer for next time you make broth)
• 1/4 cup olive oil
• 1/4 cup grated parmesan cheese
• 1/4 cup walnuts
• juice of 1 lemon (about 3-4 tbsp)
• 2 cloves roasted garlic (or one clove fresh garlic if you like a bit more bite)

Directions:

1. Combine all ingredients in a food processor and puree until desired texture is reached
2. Congratulate yourself on a job well done

Notes:

• This will last for a few days in the fridge, or you can also freeze it. If you freeze it I suggest spreading it out thin in a sandwich bag so that you can break off as much as you like.