Carrot Top Cashew Pesto
Ingredients
2 cups fairly packed carrot top greens, leaves only
½ cup fairly packed flat-leaf parsley
1 tablespoon fresh thyme leaves
1 large garlic clove, roughly chopped
⅓ cup freshly grated parmesan cheese
¼ cup toasted cashews, roughly chopped
Juice and zest of 1 lemon
½ cup extra-virgin olive oil
Directions
Combine carrot greens, parsley, thyme, garlic, parmesan cheese, cashews, lemon juice and zest in a food processor.
Pulse a few times to combine mixture. Scrape sides with a spatula.
With machine running, slowly drizzle in the oil. Continue to pulse for desired texture.
Season to taste with salt and pepper. Makes approximately 1 cup. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Notes
Pestos will oxidize when exposed to air, and begin to brown. Adding a little olive oil over top and laying plastic wrap directly on the pesto before covering in an airtight container will help the pesto stay greener longer.