Carrot Top-Cashew Pesto

Carrot Top Cashew Pesto
Robin Miller
  • Yield: 1 cups


1/2cup cashew pieces
1cup packed fresh carrot top greens
1/4cup reduced-sodium chicken broth, or more as needed
2tablespoons grated pecorino Romano cheese
2cloves garlic, minced
3tablespoons cashew oil or olive oil
salt, to taste
freshly ground black pepper, to taste


1. Place the cashews in a small dry skillet and set the pan over medium heat.

2. Cook for 2-3 minutes, until the nuts are golden brown and toasted, shaking the pan frequently.

3. Transfer the nuts to a blender and add the carrot top greens, broth, cheese, garlic, and oil.

4. Puree until smooth, adding more broth as necessary to create a thick pesto. Season to taste with salt and pepper.