Carrot-Top Pesto

Name: Carrot-Top Pesto
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1 cup
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

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 1 cup

Level: Easy

Total: 10 min
Active: 10 min

Yield: 1 cup

Ingredients

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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.