One of these dogs ran 10 miles, and you have one guess as to which. As you get older, it’s a little harder to get back to your summer body each year. But I’m still while on my way through my fitness journey, having dropped a little bit of fat while gaining a bit of muscle since the winter time. We just need to trim out a little bit now. That being said, we went on a 10 mile run today, so that means I get pasta today. I got some lovely carrots and garlic scapes in my CSA. And while we just like to snack on the carrots, I like to turn the carrot tops into something along the lines of a pesto adjacent sauce. Easy. Carrot tops blended with some garlic, or in this case, some garlic scapes with some olive oil, salt, pepper, and roasted walnuts. Pine nuts, if you prefer, but I’m using walnuts because of their higher vitamin B content. It’ll last a few weeks in the fridge or a few months in the freezer. And all you have to do after that is mix it into a bowl of freshly cooked pasta. You can top it off with cheese. These, or you could blend the cheese directly in, like a traditional pesto. I just wanted to do something vegan today, so why not? So I omitted the cheese all together, but you can add it in if you want. The carrot tops add a Very mild sweetness to the sauce itself and is absolutely delicious. A great way to make use of something that you might normally just throw away.