adapted from Clean Eating
Ingredients
- 1 1/2 cups roughly chopped carrot-top leaves
- 1 large garlic clove, chopped
- 1/3 cup extra-virgin olive oil
- 1/8 tsp kosher salt
- 1 tbsp fresh lemon juice
- 3 tbsp toasted walnuts or pine nuts
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
Instructions
In a blender or food processor, add carrot-top leaves, garlic, oil, salt and lemon juice. Pulse until combined (scrape down sides if needed). Add pine nuts and cheese and pulse until combined.
