From Chef Colin Moody:
Makes about 2/3 cup
INGREDIENTS:
1 cup lightly packed carrot leaves (stems removed) ½ cup Italian Parsley (Stems Removed) 6 tablespoon extra-virgin olive oil 1 large garlic clove 1/4 teaspoon kosher or fine sea salt 3 tablespoons Cashews, toasted 1/4 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
Method
In a food processor, combine the carrot leaves, oil, garlic, and salt and process until finely minced. Add the cashews and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately or cover and refrigerate for up to 2 days.
~Serve over Brushetta with Burrata or Mozzarella, Roasted Tomatoes and Balsamico
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