If you’ve ever pulled a bunch of carrots out of the garden and tossed the greens aside, you’ve been throwing away one of the most versatile ingredients you’ve got. Carrot tops bring a fresh, slightly peppery bite, somewhere between parsley and arugula, and when paired with roasted cashews, they transform into a smooth, balanced pesto that works just as well on pizza as it does on pasta or grilled vegetables.
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Carrot Top Pesto
