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Ingredients 2 packed cups of carrot tops (only tender leaves, thick stems removed), washed and dried 1/2 cup extra virgin olive oil 6 tablespoons water 1 small garlic clove a squeeze of lemon juice salt and pepper to taste Optional: zest of one organic lemon Instructions Wash and trim the tops, discarding some of the thick stems and making sure everything you use is vibrant and fresh, not wilted or yellow

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