Ingredients

• 1 cup carrot leaves (from about 1 bunch of carrots)
• 1/2 cup fresh parsley leaves
• 1/4 cup roasted cashews
• 1 clove garlic
• 1/2 cup extra-virgin olive oil
• 1/4 cup grated Parmesan
• Kosher salt

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Instructions

1. Watch how to make this recipe.
2. Pulse the carrot and parsley leaves, cashews and garlic in a food processor until coarsely ground. With the processor on, slowly drizzle in the oil, and process until blended well. Add the Parmesan and some salt, and pulse until combined.