Step 1

Remove the carrot greens from a bunch of carrots, rinse them, and choose the freshest looking greens. Discard the rest (or save for bunnies — they love them!).

Step 2

Add all your pesto ingredients except the water to a food processor (or small blender) and process until it's broken down into a chunky mixture. Add water 1 tablespoon (15 ml) at a time until creamy and dippable, keeping in mind water will dilute the flavor, so avoid adding too much (we used 2 tablespoons total).

Step 3

Taste and adjust as needed, adding more olive oil for richness, lemon juice for brightness, basil if too thin, or water to reach desired consistency.

Step 4

Enjoy with roasted carrots, potatoes, pasta, and more! Leftover pesto will keep stored in the refrigerator for 4-5 days, but will lose some of its bright green color.