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Wednesday, August 12, 2015

Carrot Green Pesto


     I am not sure if I really told you all, but a big storm blew through our town a couple of weeks ago.   First we had a month or two where it seemed like it rained every day, setting us up with a lot of mud. Then the night of the big storm we had sustained 75 mph straight line winds.  In an older town like ours, with a lot of big trees that spelled disaster.  The tall trees and all the leaves acted like kites, and the mud didn't give much for the roots to hang on to.  The result was a lot of uprooted trees and large limbs down.  The streets were impassable, the power was out nearly everywhere and people were going door to door in many neighborhoods (including ours) evacuating people due to gas leaks where the roots brought natural gas lines up with them.


    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!

    In an effort to not let what little produce we are going to get go to waste, I figured I would use the carrot greens.  My brother-in-law Anthony told me about how he had made chimichuri out of his carrot greens.  He said it was actually pretty good.  So, I made a pesto to go with our chicken drumsticks, and by George it was really good!  The carrot greens work a lot like herbs would when making pesto, but there is a very slight carroty flavor.  It was great with our roast chicken.

Carrot Green Pesto

Ingredients:

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

  1. 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!

More fun sauces and dressing:




6 comments:

  1. What fascinating flavors for pesto. Thanks for sharing at the #AnythingGoes Link Party.

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    1. It was really good with the chicken. I need to make another batch for pasta!

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  2. Such a great recipe that is healthy but also looks pretty good! Thank you for linking up with us at the Tips and Tricks Link party!

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    1. We really enjoyed it. It is fun to use the parts of the plan that we normally just toss.

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  3. This sounds like something I would love! Thanks Carlee

    Linda

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    1. I really enjoyed using up a part of the plant I would usually compost. Thanks for stopping by!

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