Carrot Top Pesto

Ingredients:

• 1 cup carrot tops (about 1 bunch of carrots)
• 0.5 cup fresh parsley leaves
• 1/4 cup roasted cashews
• 1 clove of garlic
• 0.5 cups extra-virgin olive oil
• 1/4 tbsp. grated parmesan

Preparation:

1. In a food processor, pulse the carrot tops and parsley leaves with the cashews and garlic until coarsely ground. With the food processor running, slowly pour in the olive oil and pulse until the sauce is combined. Add the Parmesan cheese and a pinch of salt and pulse until smooth.