Carrot top salsa verde

By Tania Ganassini
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  • 1 cup washed kale, spinach or arugula
  • 1 cup washed carrot tops or more kale, spinach or arugula
  • 1/4 cup nuts or seeds (walnuts, pine nuts, pumpkin seeds, and sunflower seeds all work)
  • 1 clove garlic, peeled
  • 1 tablespoon olive oil
  • 3 tablespoon water
  • 1/2 lemon, juiced (2 tbsp apple cider vinegar would also work)
  • Sea salt and pepper to taste


  1. Blitz everything in a bowl of a food processor or blender until combined and smooth. Season with salt and pepper to taste.
  2. Note - If not using immediately, don’t add the lemon or vinegar until you’re ready to serve, because the acid dulls the bright green colour as it sits.

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