Artichoke and Potato Gratin with Carrot Green Pesto

Ingredients

• • ½ cup carrot greens, stems removed
• • ½ cup peas, fresh or frozen
• • 3 tablespoons almonds, toasted
• • 3 garlic cloves, minced
• • 2 tablespoons lemon juice
• • 4 tablespoons Parmesan cheese
• • • ½ teaspoon kosher salt
• • 3 tablespoons olive oil
• • 3–6 tablespoons water (as needed)
• • 1½ tablespoons unsalted butter
• • 1½ tablespoons all-purpose flour
• • 1 cup whole milk
• • Kosher salt to taste
• • 2-3 yukon gold potatoes
• • 2, 8.5oz cans artichoke hearts, drained
• • Pesto cream Sauce
• • Parmesan cheese for garnishing