• 1 C carrot top greens, tough stems removed
  • 1 C baby spinach
  • 1 clove garlic, roughly chopped
  • 1/2 C cashews, roasted, unsalted
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 C olive oil


  1. Prep the carrot tops:

Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.

  1. Pulse greens, garlic, cashews, salt, pepper in food processor:

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.

  1. Slowly add the olive oil:

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.