Vegetable top pesto

Thoroughly wash and dry the vegetable tops (carrot or parsley) and remove the tough stems. Coarsely chop the leaves.

You can briefly toast the nuts (walnuts or pine nuts) in a dry pan for a more intense flavor. Peel the garlic.

Put all the ingredients (tops, nuts, garlic, parmesan) into a blender or mortar. Gradually pour in the olive oil and blend or crush until the desired paste consistency is reached.