Name: Carrot Top Pesto
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 cup (packed, about 40 g) carrot top greens, tough stems removed -; 1 cup (packed, about 40 g) baby spinach -; 1 large clove garlic, roughly chopped -; 1/2 cup (63 g) roasted unsalted cashews -; 1/2 teaspoon sea salt -; 1/4 teaspoon black pepper -; 1/2 cup (118 ml) extra virgin olive oil -

Ingredients for - Carrot Top Pesto

1. 1 cup (packed, about 40 g) carrot top greens, tough stems removed

2. 1 cup (packed, about 40 g) baby spinach

3. 1 large clove garlic, roughly chopped

4. 1/2 cup (63 g) roasted unsalted cashews

5. 1/2 teaspoon sea salt

6. 1/4 teaspoon black pepper

7. 1/2 cup (118 ml) extra virgin olive oil

How to cook deliciously - Carrot Top Pesto

1 . Stage

Prep the carrot tops: Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.

2 . Stage

Pulse greens, garlic, cashews, salt, pepper in food processor: Place the carrot tops greens, baby spinach, chopped garlic, roasted cashews, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.

3 . Stage

Slowly add the olive oil: While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.