Ingredients :

• Heirloom carrots with tops — Choose them thin and young, not those big winter carrots that look like they’ve seen better days. The tops must be firm and bright green, not yellowed and limp. If you find several colors (orange, yellow, purple), mix them — cooking brings them visually closer together, but they keep distinct flavors.
• Parmesan — It goes into both the crumble and the pesto. Get a real wedge that you grate yourself. Powdered parmesan in green cans doesn’t give the same texture in the crumble — the grains are too fine and won’t crunch.
• Pine nuts — Essential in the pesto for mouthfeel. Toast them dry in a hot pan for two minutes before blending — they go from blond to light brown in seconds, so watch them closely. The toasted hazelnut smell will tell you exactly when to take the pan off the heat.
• Cold butter — This is what makes the crumble. It must come straight from the fridge. Warm or softened butter will merge the flour into a dough instead of creating crumbs. Cut it into small cubes and work quickly between your palms.