Ingredients
1cupcarrot top greens,tough stems removed
1cupbaby spinach,packed
1largeclove garlic,roughly chopped
½cupunsalted cashews,roasted
½tspsea salt
¼tspblack pepper
½cupextra virgin olive oil
Preparation
Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.
Place the carrot tops greens, baby spinach, chopped garlic, roasted cashews, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.
While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.
