Carrot Top Pesto

I’m growing rainbow carrots this year. The tops are greater in mass than the roots. So I’ve been working on things to do with the greens. This is by far the smartest thing I’ve come up with and it really celebrates carrot greens as a food rather than a garnish.

I used the greens from 5 big carrots. After everything was washed very well, the thick stems trimmed, and just the leafy greens used, I had about 5 handfuls or 4 cups.

In the food processor:

1/2 Cup chopped pecans
1/2 Cup quality olive oil
juice from 1 lemon (this helps the pesto retain color and develops the flavor)
2 TB sea salt

Then I added the greens 1 handful at a time and processed until smooth.

With the last handful, I added 1/4 C water. You can add more olive instead of water if you want a richer oil flavor. I used the water because I like it better.

Yield: 1 pint.

Thanks to my mother in law for sending pecans from South Georgia.

Published in: on July 20, 2011 at 9:48 am  Comments (2)  
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Warm Quinoa and White Bean Salad

Quinoa is used in many Latin influenced dishes. This is more of a Mediterranean flavor inspired dish. It’s also very quick and easy. It’s a budget friendly dish that would be great to serve at a luncheon. It’s also low fat, high protein, and high fiber.

I used garlic stuffed olives!

1 1/2 C dry quinoa
3 C water or stock
12 oz white beans, cooked, drained & rinsed
1 pint grape tomates
1 small spanish onion, chopped
1/3 C vinaigrette (your favorite home made or farmer’s market blend will work great)

salad greens and olives for serving

In a large stock pot or chef’s pan, add everything and heat on medium-low. Stir well to incorporate all ingredients one time. Cover. Keep covered. After 20 minutes, remove from heat. Let stand 5 minutes. Fluff with a fork. Serve over greens. Garnish with olives.

You can also make this in a rice cooker!

*** You can use any Italian vinaigrette you have on hand or make a simple one using

1 C vinegar
2 C olive oil
3 TB dried Italian seasoning blend (or make your own unique mix of oregano, marjoram, parsley, basil, dried garlic, red pepper flakes, saffron)
1 TB sugar
1 tsp salt
2 tsp black pepper

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