Carrot Top Pesto - Vegan

 Ingredients

1 cup packed carrot top greens (about 40g), tough stems removed

 1 cup packed baby spinach (about 40g)

1 large clove garlic, roughly chopped

1/2 cup (63g) roasted unsalted cashews

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 cup (118ml) extra virgin olive oil

Directions

Prep the carrot tops:

Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.

prep carrot tops for carrot top pesto

Pulse greens, garlic, cashews, salt, pepper in food processor:

Place the carrot tops greens, baby spinach, chopped garlic, roasted cashews, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.

Slowly add the olive oil:

While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.