I was inspired to write this piece after a recent trip to the Farmer’s Market, where I found an abundance of both fresh local produce…and a pile of beautiful discarded carrot tops. This pesto is vibrant and fresh; green, bright and almost grassy. Yes it is fresh as the first weeds of spring. Add a dollop to roasted potatoes, a plop atop a bowl of creamy soup. Or slice up something gorgeous, like a bunch of watermelon radishes, and treat it as a luscious and healthy dip.
Makes approximately 1 quart
If you have a fancy blender, good for you. Ours is not fancy. Sometimes the pesto wants to be pushed down, to blend the ingredients on top. This is a great way to destroy wooden spoons, and other kitchen implements. I like to use a carrot to push the pesto down—no trouble at all if the tip hits the spinning blender blades, just a little beta carotene in the mix. Much better than splinters.
This recipe is meant to be consumed within a few days. After that period of time the pesto can begin to discolor and loose its bright, fresh flavor.
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