Carrot-Top Pesto

Total Time:
5 min
Prep:
5 min

Yield:
1 cup
Level:
Easy

Ingredients
  • 1 cup carrot leaves (from about 1 bunch of carrots)
  • 1/2 cup fresh parsley leaves
  • 1/4 cup roasted cashews
  • 1 clove garlic
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan
  • Kosher salt
Directions
Watch how to make this recipe.
  • Pulse the carrot and parsley leaves, cashews and garlic in a food processor until coarsely ground. With the processor on, slowly drizzle in the oil, and process until blended well. Add the Parmesan and some salt, and pulse until combined.


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    This recipe is featured in:

    Food Network Essentials