salmon patties on rice with booked carrots drizzled in carrot top pesto in a plastic container
Carrot Top Pesto by Andrew Berman and Chief Foti
Print Recipe

Ingredients:

  • 4 cups carrot tops
  • 3 cloves garlic peeled and chopped
  • Zest and juice of 1 lemon
  • ½ cup raw cashews
  • ¼ cup evoo
  • Pinch of salt and pepper

Instructions:

  1. Add carrot tops, garlic, cashews and lemon zest and juice to blender.
  2. Turn on blender and slowly drizzle evoo and pulse until fully combined and smooth.
  3. Add salt and pepper.

 

 

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