Carrot Top Pesto
A bright, nutty pesto made from carrot greens, spinach, garlic and cashews for spooning over pasta, vegetables, grains or toast.
Prep 10 min · Makes about 1 1/2 cups
Ingredients
- 1 cup carrot top greens, tough stems removed
- 1 cup baby spinach
- 1 large clove garlic, roughly chopped
- 1/2 cup roasted unsalted cashews
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Directions
- Rinse the carrot top greens well to loosen any dirt. Remove and throw away any leaves that are dry, yellow, or past their prime, then strip off the tough stems.
- Add the carrot top greens, baby spinach, chopped garlic, roasted cashews, salt, and pepper to a food processor. Pulse a few times, then stop and use a rubber spatula to push everything back down from the sides.
- With the food processor running, drizzle in the olive oil gradually in an even stream. Stop to scrape down the bowl with a rubber spatula, then pulse again until the pesto is smooth.