Beet Green and Carrot Top Pesto

Ingredience

15 grams basil

32 grams carrot tops

90 grams beet stems and leaves

1 heaping tbsp cashew butter

2 garlic cloves

1/4 tsp black pepper

1/2 tsp salt

1/4 cup nutritional yeast

Juice from 1/2 lemon or 2 tsp apple cider vinegar

1/4 cup avocado or extra virgin olive oil

2 tbsp water