Luckily we live in a place where everyone comes together in times like these. That night people were out checking on their neighbors. Everyone with chainsaws got busy clearing roads. Ameren was here in force by morning and the city did everything it could to get things back to normal as quickly as possible. We were very lucky. We had no major damage. Most of our neighbors were not so lucky. Our garden took the brunt of it. Our wall of green beans fell over. And our tomato plants that stood nearly six feet tall and were really starting to be full of tomatoes are now a bunch of broken branches. Luckily we had a good berry harvest before the storm, and we got to eat a couple heads of broccoli too. Now the only thing I am sure we will get from the garden is carrots and beets. So, I figured I better make the most of them!
Carrot Green Pesto
1 cup carrot leaves, lightly packed
6-8 T extra virgin olive oil
1 garlic clove
1/4 tsp salt
3 T walnuts
1/4 cup Parmesan cheese
- Place all ingredients in a blender or food processor and process until smooth.
See, easy peasy! Mine was still relatively thick and would have been perfect mixed into some pasta. However, I wanted it a little thinner to drizzle over my chicken. I thought about thinning it with a bit more oil. Instead, I stirred in some of the pan drippings from the chicken instead and the results would blow your mind!
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