adapted from Clean Eating


  1. 1 1/2 cups roughly chopped 
carrot-top leaves
  2. 1 large garlic clove, chopped
  3. 1/3 cup extra-virgin olive oil
  4. 1/8 tsp kosher salt
  5. 1 tbsp fresh lemon juice
  6. 3 tbsp toasted walnuts or pine nuts
  7. 1/3 cup freshly grated Parmigiano-Reggiano cheese



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.