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.