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

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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.

From Food Network Kitchen