Carrot Top Pesto Recipe
Recipe: https://recipestripper.com/recipes/c9137042-d838-44f9-9083-afb2c768b432
Original source: https://www.theendlessmeal.com/oven-roasted-carrots-with-carrot-top-pesto/
Recipe image: https://www.theendlessmeal.com/wp-content/uploads/2019/03/carrot-top-pesto.jpg

Carrot Top Pesto is easy to make and super delicious. It's the best way to use all the pretty spring carrots with the greens on top!
Yield: 4
Prep time: PT5M
Cook time: PT15M
Total time: PT20M

Ingredients
- 2 bunches of carrots (1 ¼ lb)
- 2 teaspoons olive oil
- ¼ teaspoon EACH: sea salt and pepper
- 2 cups carrot top leafy greens (you can use some parsley if you don't have enough)
- ⅓ cup salted toasted cashews
- ⅓ cup mild flavored olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic
- ¼ teaspoon EACH: sea salt and pepper

Instructions
1. Preheat the oven to 425 degrees Fahrenheit. Chop the carrots into 2-inch lengths, put them on a baking sheet, and toss them with the oil, salt, and pepper. Roast the carrots for 20 minutes.
2. Place the carrot top pesto ingredients in your food processor or small blender and blend until mostly smooth.
3. When the carrots are cooked, toss them in ½ cup of the pesto and serve.