A brilliant green pesto made with carrot tops, basil leaves, pistachios and a dairy-free cheesy sprinkle instead of Parmesan. Use with pasta, toss with grilled or stir-fried veggies, use a dollop to top chicken or thin with coconut or almond milk and use as pourable sauce. Lots of ways to use it.
If you don't have a batch of dairy-free cheesy sprinkle made, make that first. It takes a minute in a food processor.
Add all of the pesto ingredients to the work bowl of the food processor with the two tablespoons of the dairy-free cheesy sprinkle and process until as smooth as you desire. Serve as you would any other pesto.
Notes
For the dairy-free cheesy sprinkle you will need: 1 cup (5 ½ ounces) raw cashews, ¼ cup nutritional yeast, ¾ teaspoon granulated garlic, ½ teaspoon sea salt. Process in a food processor until fine, about 1 minute.