Carrot Top and Spinach Pesto
Don't waste those green carrot tops! They take pesto to a new level!
Equipment
- Immersion Blender When you have a small amount to blend or smooth out your sauce right in the pan!
Ingredients
- 1 cup Carrot tops, packed rinsed, tough stems discarded
- 1 ½ cups Fresh spinach rinsed, stems discarded
- ½ cup roasted unsalted cashews
- 2 tablespoons Fresh lemon juice
- 2 cloves garlic, peeled
- ½ teaspoon Kosher salt
- 2 tablespoons Extra Virgin Olive Oil
- 1-2 tablespoons water as needed to thin
Instructions
- Remove the tough stems of the greens and spinach and rinse then spin in a salad spinner to remove excess water
- In a food processor, pulse the greens, garlic, cashews and salt, scraping down the sides
- Slowly add the olive oil while the food processor is running, then pulse until it is a smooth consistency. You may need to add some water to create a smooth consistency. Taste and add additional salt, lemon juice or olive oil
Notes
• Refrigerate pesto in an airtight container for up to 5 days
• If you have salted cashews, run warm water over them to remove excess salt and don't add any additional salt until you have tasted the pesto
• Pesto can be frozen for up to 3 months. Thaw in the refrigerator and stir in a little olive oil before using
• Try this pesto with pasta!
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