As summer approaches, we're gearing up for even better produce from our local farmer's here in LA!
Last week, I stopped by my favorite organic produce vendors after the Pacific Palisades market, picking up what went unsold. Among the items I grabbed were lots and lots of lemons, and purple carrots with its bushy vibrant green leaves still intact.
I needed to think of a way to incorporate the greens and lemons into the week's menu, and was inspired to create a carrot greens pesto. It's delicious on pasta (I use Korean sweet potato noodles).
What you need:
- 1 bunch of carrots with greens still intact
- 1 lemon
- 1 clove of garlic
- 1/2 an onion or 1 scallion
- 1/2 bunch of basil or 2 tbsp dried Italian herbs
- 1/3 cup olive oil
- 1/3 cup hempseeds or soaked almonds, cashews, walnuts or pumpkin seeds (pepitas)
- few pinches of sea salt
1. Cut the greens off the carrot roots, and make sure to wash them.
2. Juice the lemon.
3. Combine all of the ingredients in a food processor or blender. I like to add the dry ingredients first (garlic, onion, basil greens) to chop them a bit before slowly adding in the liquids.
4. Adjust the recipe to taste - if you had lots of greens, maybe you'll want more basil or Italian herbs. You may need to use more olive oil or add a tad of water to help with breaking down the veggies in the processor.
Enjoy! I put my pesto on top of sweet potato noodles, available at your local Asian market.