During this time of uncertainty with no end in sight, we’re going to cook with all the ingredients we have. The normal, the random, and those forgotten impulse buys we made a month ago. This is quarantined cooking.

Before we were quarantined and in our home kitchens fulltime, cooking with zero to little food waste was becoming a popular buzzword for restaurants and home cooks alike. The principle of cooking with no food waste was something we strived for pre-COVID-19; now, it has become something necessary. Carrots are one of those vegetables that we can use all of its parts — the tops are great when used as an herb. This carrot top pesto is earthy in flavor and complements the sweetness of the macadamia nuts. Pour the pesto over roasted vegetables, mix into spiral shaped pasta, use to marinate chicken or pork, or make a dip by mixing sour cream and pesto together. —Justin Burke 

Carrot Top Pesto 

Ingredients
2 cups carrot tops
1 garlic clove
3 tablespoons macadamia nuts
1/2 cup fresh basil leaves
1/4 cup parmesan, grated
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste

Directions 

1. Using a food processor, pulse garlic and nuts until a coarse paste forms.
2. Add basil, parmesan, and carrot tops and pulse until blended together. 
3. Add olive oil and pulse until combined
4. Season with salt and pepper. 

NOTE: Pesto will keep for up to two days in an airtight container in the refrigerator. 

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