Carrot Top Pesto
(courtesy of Mark Estee, owner and chef, Liberty Food & Wine Exchange and chez louie in Reno. Makes 2½ cups)
4 cups packed, cleaned carrot tops (leaves)
½ cup extra-virgin olive oil
4 tablespoons garlic
½ cup grana Padano cheese
¼ cup lemon juice
½ cup toasted pine nuts
Kosher salt
Fresh black pepper
Pulse all items in blender or mix in mortar and pestle. Season with kosher salt and fresh black pepper. Add a little more olive oil if you like.
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