Carrot Green and Parsley Pesto

It is rare these days to find carrot greens that are vibrant and fresh. Today's CSA box contained a lovely bunch of them, still attached to some deep purple carrots.

When I get the opportunity to make this, I use it stirred into pasta, or dolloped over plain fish, steamed potatoes or roasted pumpkin or carrots, but also as a spread on bread for a tomato sandwich or with crackers and cream cheese, or stirred into soups and stews such as Cassoulet Bean and Cabbage Stew with Duck Sausage for some added oomph.

1 cup chopped carrot greens, tough stems removed

1 cup Italian parsley leaves, tough stems removed

1/2 cup chopped walnuts or hazelnuts

2 cloves garlic, peeled

1/2 cup olive oil

1 Tbsp water

Zest and juice of one lemon

2 Tbsps grated Parmesan

Salt to taste

Place everything except the Parmesan into a blender and blend until smooth.

Stir in the cheese and enjoy as described above.