Carrot Top Pesto

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.

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