You can. And they are super good for you (high in potassium). I didn't see any recipes that I wanted to use in the three seconds I spent looking and marched into the kitchen determined to make a make-shift dip. What a treat it turned out to be! I thought the greens would be a tad bitter and was planning to even the dip out with some honey - but they were perfect on their own. No sweetening needed. This recipe makes a really delicious and nutritious dip to use on sandwiches, as a pesto with pasta, a sauce with rice, or as a dip for crackers. We devoured this marvelous vegan, raw wonder with enthusiasm.
Makes 1.5 cups
Does not save well - might freeze better, but we didn't test it. Best if eaten the same day.
- 1 bunch carrot tops
- 1 cup ground almonds
- 1/4 tsp freshly ground sea salt
- 1/3 cup olive oil
- 2 tablespoons favorite balsamic vinegar (I used 18-year mango)
- Roughly chop your greens.
- Process everything together in a food processor until well ground. Taste, adjust seasoning as desired. Would be good with some red pepper flakes if you like a little heat.
- Serve immediately or within a few hours.