- 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.