Carrot Top Pesto
Ingredients
Units
Scale
- 60 g carrot tops, washed, rough thick stems removed
- 60 g spinach (or radish greens)
- 1/2 cup cashews, roasted (or a mix of cashews & pine nuts)
- 2 garlic cloves (2-3)
- 1 lemon, juiced. Optionally, add zest.
- 1/3 cup parmesan, grated
- 1/2 tsp sea salt
- 1/4 tsp pepper, freshly ground
- 1/2 cup olive oil
Instructions
- Wash carrot/radish tops very well. Multiple times. They can be sandy.
- Remove the thicker stems and discard.
- In a food processor, blend nuts & garlic until fine.
- Add all other ingredients, except for olive oil.
- Slowly drizzle in olive oil with food processor running, scraping down sides occasionally.
- May need 1/3-1/2c, depending on desired consistency.
Notes
*Note: Can use many types of veggie green. Basil, carrot tops, radish leaves, spinach, arugula, etc.