Carrot Top Pesto
2 cups carrot tops, packed
½ cup basil leaves, packed
1 large garlic clove, peeled
1/3 cup walnuts
1-2 tablespoons white miso paste
1-2 teaspoons lemon juice
½ cup extra-virgin olive oil
Pulse carrot tops, basil, and garlic in a food processor until coarsely chopped.
Add walnuts, 1 tablespoon of miso paste and 1 teaspoon of lemon juice, a good pinch of salt and some fresh ground black pepper. Pulse a couple of times to create coarse puree, scrape down the sides.
With the motor running, slowly drizzle in the olive oil.
Taste and add a little extra miso, lemon juice or salt to taste. Serve at room temperature.