2 cups packed carrot leaves, large stems removed
1/2 cup packed fresh basil leaves
1/4 cup pine nuts
1 garlic clove (optional)
1/4 cup grated Parmesan cheese (optional)
1/3 cup extra-virgin olive oil
salt and pepper
Pulse nuts (and garlic if you are using it) in a food processor until it forms a coarse paste. Add basil, carrot tops, and optional Parmesan cheese. Pulse to blend. Add olive oil until it is the consistency you like. Season with salt and pepper.
Can be made one day ahead, or freeze.
This is a delicious, mild pesto, very good tossed with pasta, roasted vegetables, or mixed into hummus.