I like this pesto-type dollop to be quite lemony, the better to brighten long-cooked dishes, but if you’re not as big a lemon fan, add the juice and zest a little at a time, tasting as you go.
Wash the carrot tops and spin them dry. Chop them and put in a mini food processor with the walnuts, garlic, oil, lemon zest and juice, salt, and a few grindings of pepper. Pulse until finely chopped and combined, scraping the side of the bowl as needed. Transfer to a container, and cover and refrigerate if doing this in the morning. Let come to room temperature before serving.
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