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 Farmer's 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 (11 Proven Health Benefits 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. (15 Amazing Benefits of 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.
BONUS: I put my pesto on top of sweet potato noodles, available at your local Asian market