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Recipe courtesy of Food Network Kitchen

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Don't Throw Those Out (02:56)

Total:: 10 min
Active:: 10 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.

From Food Network Kitchen

My Private Notes

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