1/4 cup toasted cashews
1 garlic clove
Tops from 1 bunch Red Dog Farm carrots
1/4 cup fresh parsley
1/4 cup grated pecorino Romano cheese or Parmigiano Reggiano
1/8 tsp sea salt
1/2 tsp freshly ground black pepper
6 tbsp olive oil

Preheat oven to 350° spread cashews out, in a single layer, on a sheet tray. Roast in oven for 5 minutes, toss, continue roasting for 2 more minutes. Set aside

In the bowl of a food processor pulse cashews and garlic until they resemble sand. Add carrot tops, parsley, cheese, salt and pepper. Pulse until smooth and well combined. Drizzle in olive oil and continue pulsing until well combined. If pesto becomes stiff and collects together like a large ball add more olive oil or a splash of vegetable stock.

Drizzle pesto over roasted carrots or mix with pasta and enjoy!