Carrot Top / Pistachio Pesto

I thinned some carrot seedlings out of the backyard garden to give other carrots room to grow… and remembered I’d heard of carrot top pesto. Indeed, the leaves plus green garlic tops from the garden, olive oil, pistachios, salt, and a little bit of parmesan cheese made a nice nutty pesto.

We ate it tossed with pasta, some 2-minute-blanched peas (some from the garden, some from the store), and spigarello sauteed with the baby carrots and garlic from last summer’s harvest.

Tags: carrot tops, Pesto, urban garden