Recipe provided by Barb Biagioli, board-certified holistic health coach and nutritional consultant
www.barbbiagioli.com and on Instagram at @barbbiagioli
● 2 bunches of carrot top greens*, destemmed
● 1/2 cup basil*
● 1/2 cup walnuts
● 3 garlic cloves
● 1 lime, juiced
● 1/4 cup olive oil*
● 1 tsp Himalayan salt
1. Place the garlic and walnuts into a food processor. Blend until emulsified.
2. Add the remaining ingredients and blend. You may also add water in tiny amounts to help thin or continue using oil. Continue to blend until smooth. Enjoy on sandwiches, in pasta, on power bowls or in salads, as a dipping agent from summer veggies.