Download on the App Store
Da88be3e d8d5 4b7c 832a 3aa9b2e4c99a  2016 03 30 15 16 43
Rachel Nichols
Rachel Nichols

Carrot top pesto //
Leaves from one bunch carrots, stems removed, leaves rinsed
1⁄2 cup olive oil
1⁄2 cup finely chopped walnuts, toasted
3 cloves garlic, crushed & chopped
1⁄2 cup grated parmesan cheese
1⁄2 teaspoon salt

Combine all ingredients into container and pulse with immersion blender. Add more oil 1 T at a time if the mixture is dry or not coming together.