Carrot Top Pesto | Zero Waste Enjoyment

Wash the carrot greens (or parsley) thoroughly, pat dry, and remove the hard stems. Roughly chop the leaves.

For a more intense aroma, briefly toast the nuts (walnuts or pine nuts) in a dry pan without fat. Peel the garlic.

Place all ingredients (greens, nuts, garlic, Parmesan) in a blender or mortar. Gradually add the olive oil and blend or crush until the desired creamy consistency is achieved.