500 g bunched carrots, including the carrot tops/leaves
50 g fresh Parmesan
1 handful of hazelnuts
3 garlic cloves
freshly ground black pepper
extra virgin olive, as required
Cut the leaves off the carrots and trim off the stems from below the bottommost feathery leaf. Top and tail, then peel the carrots and slice them into 5 mm thick slices. Bring a pan with about an inch of water to the boil. Steam the carrots for 10-12 minutes until they are just tender.
Coarsely chop the carrot tops and place into a food processor along with all the other ingredients. Season with salt and pepper. Add a generous amount of olive oil and process to a paste adding more olive oil until the desired consistency has been reached. Check the seasoning, then put in the fridge until ready to use. If you're not eating all the carrot pesto over the next day or two, transfer into a sterilised screw top jar and top with olive oil to seal. This wy, it should keep in the fridge for a couple of weeks.