PREP: 10 minutes (20 minutes if you need to hard boiled your eggs. We always start off the week with a dozen hard boiled eggs in the refrigerator.)
Put the ingredients in a food processor and blend thoroughly. Blend it more than you would other pestos, you don’t want any big carrot leaves. When everything is well broken up, add a little more olive oil to loosen it up, if needed, so you can drape the pesto over your egg.