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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.