Tuesday, January 10, 2012
A Foodie's Paradise + Carrot Greens Pesto Recipe
I'm already in love. I broke into the box as soon as I woke up this morning (our delivery must happen at the break of dawn) and got to work rinsing, chopping, and refrigerating my fresh produce.
This is one reason why I love living in California. I have freshly picked mandarin oranges in winter. I didn't realize it until recent years, but eating is easy here. It's making my sister, who just moved to Illinois, insanely jealous that I'm receiving fresh organic produce in January.
A bunch of carrots was included in the box, and I realized I had no idea what one usually does with carrot greens. I googled and found that the best use for us would be to make a pesto, so here is my own recipe for carrot green pesto.
Sorry for the lack of pretty pictures; I didn't anticipate posting this until after I made and consumed some of it.
Carrot Greens Pesto
- 1 bunch carrot greens
- A few sprigs of Italian parsley
- 4 cloves garlic
- 1 T. pine nuts
- 2 T. olive oil
- 1 T. grated parmesan cheese
- 1 T. vegetable stock (more if pesto seems too dry)
- A squeeze of lemon juice
- Salt + pepper to taste
If desired, separate leaves from stems of carrot greens and parsley and discard stems. I don't mind stems in my pesto, because it's all being ground up anyway, but do as you please. Combine all ingredients in food processor and blend until pesto reaches desired consistency.
As with any recipe, tweak to your tastes. Use less olive oil, no cheese and more stock for a lower fat sauce, or omit the cheese to make it vegan.
This sauce will keep for a few days, so refrigerate and use for pasta, sandwiches, or even serve it over fish or chicken.
Instead of using on pasta, spoon pesto over pearled barley and fresh arugula. Garnish with pine nuts or fresh Italian parsley.