Name: Carrot Top Pesto
Ingredients: 60 g carrot tops, washed, rough thick stems removed; 60 g spinach (or radish greens); ½ cup cashews, roasted (or a mix of cashews & pine nuts); 2 garlic cloves (2-3); 1 lemon, juiced. Optionally, add zest.; ⅓ cup parmesan, grated; ½ tsp sea salt; ¼ tsp pepper, freshly ground; ½ cup olive oil

Carrot Top Pesto

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Author: Jordan Prins

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

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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.

Adapted from Website

Find it online: https://recipes.jordanprins.com/carrot-top-pesto/