Carrot Top Pesto
Prep Time
2 hours, soaking time for cashews
Prep Notes
Soak cashews for 2 hours, can soak greens overnight
Cooking Time
15 minutes
Yields
4 servings
Ingredients
- Green tops from one bunch of carrots
- Small handful of fresh basil (about ½ cup)
- ½ cup of raw cashews, soaked for at least 2 hours in water
- 1-2 cloves of garlic, roughly chopped2 tbsp of olive oil (or more for consistency)
- 1 tbsp rice wine vinegar (or lemon juice)
- ½ cup of nutritional yeast (optional, I do not tend to use)
- salt and pepper
Directions
1. Soak cashews 2 hours (up to overnight) in water, drain.
2. Bring a pot of water to boil, plunge the carrot greens to blanch (about 30 secs to 1 min.)
3. Remove greens and immediately plunge into ice bath to cool.
4. Remove greens from ice water and squeeze out excess liquid with your hands. (At this
5. To food processor, add carrot greens, basil, cashews, garlic, vinegar, nutritional yeast (if using). Blend to fine consistency.
6. Add olive oil until you have the consistency you desire. Salt and pepper to taste.
Notes
Use to top pasta, or as a spread on crackers or sandwiches!
Unused Content: