A 'pesto' to take advantage of carrot leaves. By freely adapting the technique of a traditional pesto, you can use the part of this vegetable that is usually thrown away to add extra flavor to your dishes and avoid food waste.
For about 175 grams The leaves of a bunch of fresh carrots 75 grams of peeled pistachios (or almonds) 50 grams of Grana Padano cheese 25 grams of green curry paste (or a jalapeño or a few peppers) Extra virgin olive oil 1 clove garlic Salt (optional)