Category: Cashews

Carrot Top, Baby Spinach Pesto

6/11/2025

How to use carrot top pesto? Like any other pesto. Mix it with pasta, serve it as a dip, add it to baked smashed potatoes, toss it with white beans, or go all in with carrots and serve it as a spread over roasted baby carrots.

Ingredients

1 cup packed carrot top greens, tough stems removed
1 cup packed baby spinach
1 large clove garlic, roughly chopped
1/2 cup roasted unsalted cashews (or other nut of your choice or tahini)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup extra virgin olive oil

Preparation

Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.
Place the carrot tops greens, baby spinach, chopped garlic, nuts, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.
Serve or use as an ingredient with whatever you choose.

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Linguine with Cashews and Scallions

6/14/2020

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Kay Carroll adapted from Allrecipes

Serves 6
1 lb. Asian noodles or linguini
4 tablespoons soften butter
½ cup low-sodium teriyaki sauce
½ teaspoon fresh ginger, minced
1 bunch fresh scallions, diced
9 to 10 oz, cashew nuts

Bring a large pot of lightly salted water to a boil. Place the pasta in the pot, cook 9 to 11 minutes, until al dente, and drain.
Meanwhile, melt the butter in a large pan over medium heat, and sauté the cashews for about 5 minutes, until lightly browned.
Add the ginger, teriyaki sauce and the scallion to the cashews. Sauté for 2 more minutes.
Mix in the cooked pasta and continue to cook and stir until heated through.
Serve.

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Carrot Top, Baby Spinach Pesto

Linguine with Cashews and Scallions

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