Carrot top pÂtÉ canapÉs

Remove the stems as they are too tough. Wash the leaves and blend them with the sun-dried tomatoes, pine nuts – which can be replaced with almonds or walnuts –, garlic, and ricotta, drizzling in the oil until a smooth cream is formed.

Slice the bread, toast the slices, and spread them with the pesto.

A simple and tasty pesto that allows for the use of carrot tops, which are typically discarded. Covered with extra virgin olive oil, it can be stored in the refrigerator; when softened with a little ricotta, it can be transformed into an original pasta sauce. As an alternative to the leaves, carrot peels blended with a handful of almonds, a clove of garlic, a drizzle of oil, and a pinch of chili pepper can be used to prepare an equally flavorful pâté.