My veg box came with easily the most gorgeous bouquet of carrots I’ve ever seen. It was almost a shame to eat them, they were so pretty! Then I remembered a friend of mine brought amazing carrot top pesto for a Canada Day potluck and so I figured why not try my hand at it because it was delicious when she made it and it would be a shame to waste half the bouquet. I roasted some of the carrots with some broccoli, and added garlic and rosemary gifted to me by my lovely friend Lesley (she has a magnificent garden). The carrot top pesto is vegan and not the least bit Italian, but if you like bright, herby, lemony things, it is rather nice. Here is what I did.

Roughly chop all the carrot tops and an entire bunch of parsley. Add this to a food processor with nuts, lemon, garlic, salt, and olive oil. I added this to my tiny food processor in stages (owing to the fact that my food processor is tiny) with some cashews (because these are the nuts I like to snack on, so they are what I had on hand, pine nuts or walnuts would be nice), some roasted garlic, and some salt. I pulsed this for a bit and then added some olive oil. You could also add some hard cheese, if that is how you like your pesto. Then pulsed one or two more times. Add some chilli flakes if you like a little spice. Checked seasonings and added more if needed and done.