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Carrot Top-Cashew Pesto

Carrot Top Cashew Pesto recipe
Judy Kim
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Ingredients

  • cups carrot tops
  • 1 Cup cashews
  • 1 lemon
  • tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Preparation

Combine the carrot tops, toasted cashews and lemon zest and juice in a food processor and pulse to a puree. While the motor is running, slowly add the oil. Season with salt and pepper to taste.