Adapted from Clean Eating Magazine


1 1/2 cups carrot-top leaves, roughly chopped
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 Parmigiano-Reggiano cheese, freshly grated 


In a blender or food processor, combine the carrot-top leaves, garlic, oil, salt and lemon juice. Pulse until blended (scrape down sides if needed). Add the pine nuts and cheese and pulse until combined.