Cooking With Que

Carrot Top Pesto

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Carrot Top Pesto

This is so good I can not even explain how I feel about it. I am always lookimg for ways to have zero waste, and when it came to my carrots, it seems like they always, aways have the most left over. Mrs. Carrot has wonderful hair. Do you hear me. A full head of beautiful greenage that most people just trash once they have cut off what they needed from the carrot! Listen. I found a way to use it and it tastes amazing. I’m talking Carrot Top Pesto

F  O  L   L  O  W     M  E   ❤️ 🌱

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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

Instructions

  1. Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.
  2. 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.
  3. 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.
  4. Now get ready to have your tastebuds satisfied!

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