1 cup packed carrot top greens (about 40g), tough stems removed
1 cup packed baby spinach (about 40g) (or any other green)
1 large clove garlic, roughly chopped
1/2 cup (63g) roasted unsalted cashews (or pistachios, walnuts, or pine nuts)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup (118ml) extra virgin olive oil
1 – Rinse the carrot top greens of any dirt and yellowed leaves. Strip the stems and discard the tough ribs.
2 – Put the carrot tops greens, baby spinach (or any other green), chopped garlic, nuts, salt, and pepper in a food processor and pulse several times. Scrape the sides down.
3- Slowly add the oil while the food process is running – creating a smooth paste.
4 – Serve as a dip with crackers and fresh veggies, on pasta, or as a side with a smoked pork chop.
