Makes 1 cup
Prep time: 20 minutes
Greens from 1 medium-size bunch carrots (about 1 cup after blanching and chopping)
1/2 cup unsalted sunflower seeds, toasted
1 garlic clove, minced
1 tbs. freshly squeezed
1/4 tsp. fine-grain sea salt
1/4 cup plus 1 tbs. extra-virgin olive oil
Fill a medium-size pot with water and bring it to a boil over high heat. Prepare an ice bath: Fill a medium-size bowl with ice and water.
Once the water is boiling, add the carrot greens to the pot, pushing down with tongs to make sure they all get submerged. Blanch for one minute.
Drain the pot into a colander and transfer the greens to the ice bath with the tongs to stop the cooking process. Let the greens cool completely and drain them. Squeeze any remaining water from the greens and roughly chop them.
In a food processor, pulse the greens, sunflower seeds, garlic, lemon juice, and salt, scraping down the sides of the bowl as necessary. Add the olive oil and process again until smooth.