Carrot-Top Pesto
1 cup carrot leaves (from about 1 bunch of carrots)
1/2 cup fresh parsley leaves
1/4 cup roasted cashews
1 clove garlic
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan
Kosher salt
Instructions:
Pulse the carrot and parsley leaves, cashews and garlic in a food processor until coarsely ground. With the processor on, slowly drizzle in the oil, and process until blended well. Add the Parmesan and some salt, and pulse until combined.
