Ingredients:

1 pound carrot tops, roughly chopped 

Kosher salt 

4 ounces (1 bunch) cilantro 

4 ounces (1 bunch) dill 

2 ounces (1 cup packed) mint leaves

1 16-ounce can coconut milk 

1 serrano pepper, halved lengthwise and seeds removed 

1 garlic clove 

1 lime 

1 tablespoon rice wine vinegar 

16 ounces coconut yogurt 

Method:

Bring a large pot of salted water to a boil. Prepare a large bowl filled with water and ice. 

Add the carrot tops to the boiling water and blanch for 90 seconds, then transfer to the ice bath and let cool. Add more ice, and then add the cilantro, dill, and mint to the ice bath.

In a high-speed blender, combine the coconut milk, pepper, and garlic, and blend until smooth. Working in batches, add handfuls of the carrot tops and herbs, allowing some of the ice water to drain (but not all - it will help emulsify the mixture). After each addition, blend until the mixture is mostly combined (but not completely). Once all the greens are added, add the juice of the lime, the vinegar, and 1 teaspoon salt. Blend on high until completely pureed and smooth. 

Pour into a bowl and mix the coconut yogurt in. Season with salt and more lime to taste; keep refrigerated in a lidded container until ready to use.