equal parts dill and carrot tops (the tops off about 2 carrots + 2 generous handfuls fresh dill)
2 garlic cloves
juice of one lemon
1/3 cup shelled pistachios
1 tablespoon honey
1 teaspoon salt (more to taste)
3 tablespoons pistachio oil or olive oil
Wash and dry the greens and place all ingredients except the oil into the food processor and blend. I find that if you add the oil after you process the herbs, nuts, etc you have a much nicer pesto consistency and flavor – less clumping + greater oil control.