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.
It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.