Green Garlic and Carrot Top Pesto

Ingredients

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

  •  1 cup packed baby spinach (about 40g)

  • 1 cup green garlic bulbs and stems, 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. 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.

  2. 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.

Haley Smith