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Carrot Top-Cashew Pesto
Carrot Top Cashew Pesto recipe
Judy Kim
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5.0 (1 rated)


    • 2½ cups packed carrot tops, leaves only, no stems, thoroughly cleaned
    • 1 cup cashews, toasted
    • 1 lemon, zest and juiced
    • 1½ tablespoons extra-virgin olive oil
    • Kosher salt and freshly ground black pepper


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.