Aside from the fact that carrot top pesto is just plain delicious, using the whole plant from root to stem is a thoughtful thing to do, in the theme of  Waste Not Want Not.

As some of you dear readers may remember, I just took part in the 2nd annual Slow Foods Nation in Denver, Colorado, where not only incredible food but food activism and conscious food practices were shared and discussed. “Waste not want not” is an old saying dating to Thomas Hardy in 1872, as well as a movement in the restaurant world and in a growing number of who are addressing the growing challenges of hunger and food security.

I do love creating delicious food from just a few gleaned items in the kitchen – I’m sure it dates back to my restaurant days, wanting to make use of delectable smidges and bits in the walk-in refrigerator, to lower waste and food cost. It can be a creative game, and all you need to play is some knowledge or happy research on cultural foods and what goes in them. Then play with what you have at hand.

Carrot Top Pesto

Makes about 1 1/4 cups

• 1 bunch carrot tops, rinsed and roughly chopped
• 3-4 large cloves garlic, peeled and trimmed
• 2-3 fresh basil sprigs
• 1-2 tbsp. fresh lemon thyme leaves
• 1/3-1/2 c. olive oil
• 2-3 tbsp. sherry vinegar, or equivalent fresh lemon juice
• Himalayan pink salt, or your favorite
• a few ginds of fresh pepper as you like

Puree it all in your food processor, taste and adjust seasonings, then relish to your hearts’ content. Pasta, egg dishes, stir into hummus or sour cream, Greek yogurt for dips and spreads, smear on pizza crusts.

Enjoy these wonderful days of summer harvest!

And love the food you’re with!