Carrot Top Pesto
Ingredients
- 1 cup carrot top greens
- 40 g baby spinach
- 1 clove garlic
- 63 g unsalted cashews
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 118 ml extra virgin olive oil
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Instructions
- Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.
- 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.
- 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.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original