One of our awesome Lake Barcroft CSA members sent me a few wonderful recipes that she has perfected using our veggies. I love hearing from you guys how you are transforming our ingredients into nourishing, healthy food!
Carrot Top/Greens Pesto
INGREDIENTS
2 cups carrot tops and stems, chopped (from about 8 medium carrots)
⅓ cup pine nuts
2 garlic cloves
½ cup quality extra virgin olive oil
½ cup parmesan cheese
⅛ teaspoon quality sea salt
⅛ teaspoon black pepper
Add all ingredients into a food processor and pulse in short bursts until the ingredients are chopped and mixed. Store in fridge. Can also freeze
Basil Pesto
Ingredients
4 cups fresh basil leaves (from about 3 large bunches)
½ cup extra-virgin olive oil
⅓ cup pine nuts
2 garlic cloves
½ cup freshly grated Parmesan
1 teaspoon coarse kosher salt
1 pinch of pepper
Preparation: Combine basil, oil, pine nuts, and garlic in a blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to a small bowl.
All credit goes to Eve F for these amazing recipes!
