Carrot Top Pesto

Description

1. Chop carrot tops into small pieces; it’s fine to have some pieces larger than others. Using a microplane grater, grate garlic into carrot tops.

2. Crush pistachios into small pieces with a mallet or a small, heavy pan and add to carrot top mixture. Stir in crushed red pepper flakes and a pinch each of salt and pepper. Stir in olive oil, adding more if desired to achieve the consistency you prefer. Taste, and add more salt and pepper if needed. Pesto can be refrigerated in an airtight container up to 4 days.