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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Chopped Turkey Salad

Make something fall-fresh with your leftover turkey– salad! Try serving this with butter lettuce. It is mild and crisp, making a perfect contrast to the rich flavor of roasted turkey. Also great as a wrap, cut and served as tea sandwiches, or dress up your after-holiday-party relish tray!

2 Cups chopped left over turkey
2 green apples, diced
1 Cup chopped pecans
1 Cup shredded cheddar, Organic Valley is awesome!
1/3 Cup mayo or plain yogurt
2 TB apple cider vinegar
1 tsp each dill, thyme, black pepper
salt to taste

Mix dried herbs with vinegar and mayo/yogurt. Set aside while you chop the other ingredients. This will give the dressing time to develop its flavors. Toss chopped ingredients together and mix dressing in well.

This can be served immediately or chilled.

*** Double the dressing and toss in 1 lb cooked penne or gluten-free pasta for an awesome pasta salad.

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