This is a bright light take on traditional pesto. Use it as a dip for fresh veggies, spread on a seed cracker, or thin it and use it as a sauce for zucchini "noodles." See optional notes below for prepping greens beforehand.
1 cup of pesto
Greens from one bunch of carrots, larger stems removed (about one bunch)
1/2 cup mint, coarsely chopped
1/2 cup shredded, unsweetened, dried coconut
2 tbsp Extra Virgin Olive Oil
Juice of 1 lemon (about 3-4 tbsp)
1/4 cup raw cashews
Enjoy this wonderful spread with crudité or crackers as a dip, or thin with a bit of water or coconut milk to make a sauce for "pasta."