Carrot Top Pesto - CSA|365

Ingredients

• 1 cup lightly packed carrot leaves (stems removed)
• 1 large garlic clove, minced
• 1/4 teaspoon kosher salt
• 3 tablespoons pine nuts (tossed around quickly and constantly in a pan for about a minute, until fragrant)
• 1/4 cup freshly grated Parmigiano-Reggiano
• 6 tablespoon extra-virgin olive oil