If you purchase carrots that still have fresh greens attached, try making this pesto. Use as a sandwich spread, slather on toast with sliced tomatoes and avocado, or thin it out with more oil and lemon juice to make a quick sauce for vegetables.

Trim the tops from:

Pick the frond-like leaves from the tough stems and discard the stems. Measure the leaves. You should have about 2 packed cups. If not, you can fill out the rest with fresh parsley leaves or simply make a half-batch of this recipe. Place the leaves in a food processor along with:

Process to a coarse paste. With the machine running, slowly add:

Use within 1 week.