Needless to say, we often buy carrots with the frilly green tops just for the bunnies. But we have been making a few dishes over the past few years that use the tops for people. Recently, we came across this recipe on NPR for a pesto.
1 cup lightly packed carrot leaves (stems removed)
6 tablespoon extra-virgin olive oil
1 large garlic clove
1/4 teaspoon kosher or fine sea salt
3 tablespoons pine nuts, toasted (see below)
1/4 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano (directions)