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Ingredients
  • 2 bunches of carrots (1 ¼ lb.)
  • 2 teaspoons olive oil
  • ¼ teaspoon each: sea salt and pepper
  • subheading: THE PESTO:
  • 2 cups carrot top leafy greens (you can use some parsley if you don't have enough)
  • ⅓ cup salted toasted cashews
  • ⅓ cup mild flavored olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic
  • ¼ teaspoon each: sea salt and pepper
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