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Author Notes: Two grandma philosophies in one: waste not, want not; recipes are really just guidelines. —Katherine Hysmith
bunch carrots (with tops)
clove garlic, finely chopped
cup walnuts, finely chopped
cup olive oil
salt and pepper to taste
splash of red wine vinegar
- Remove the carrot tops and soak in a bowl of cold water to clean. Rinse and clean carrots and set aside. Drain the carrot tops and pat dry with a paper towel.
- Finely chop the carrot tops and add to a small bowl. Add the finely chopped garlic, walnuts, and olive oil and stir to combine. Salt and pepper to taste. Set aside.
- Using a sharp paring knife or a vegetable peeler, peel the carrots into thin ribbons and transfer to a bowl of cold water. Discard tough carrot cores and the remaining tops. Let the ribbons soak for a minute or two (this helps them stay crisp and bright). Drain the ribbons and gently pat dry with a paper towel. Return to bowl and top with carrot top pesto, tossing to combine. Add a splash of red wine vinegar and toss again. Serve immediately.