This pesto bucks tradition in every way. It's free of cheese and pine nuts; with nary a basil leaf in sight. And yet: It's still pesto; and it's undeniably delicious. The best part? Carrot tops don't cost a thing (simply ask a farmer at your market and they'll oblige) and sustainable (they ordinarily get chucked).The serving possibilities are endless -- just add more or less olive oil; depending on what result you're going for. Thinner; more drizzly versions are great for tossing with zucchini noodles; thicker iterations can serve as a dip or tartine spread.Note: The quality of your nuts really matters here. Get the best you can find -- you want them to shine!

Preheat your oven to 350°F and line a baking sheet with parchment paper. Toss the almonds with 1 tablespoon of ghee or olive oil and a sprinkle of sea salt and roast until they smell amazing (about 12 minutes). Set aside to cool thoroughly.When almonds have cooled; add them to a food processor with the carrot tops; juice of one lemon and garlic. Whizz; scraping down the sides as necessary; until well incorporated. With the motor running; slowly stream in the olive oil until you reach your desired consistency (keep in mind it'll thicken a bit as it cools). Season with salt and pepper; whizz again and taste. We usually add the juice of a second lemon at this point.