2gallonbags of cleaned destemmed Carrot TopsKale, Broccoli Greens (Any combination)
4cupsArugula
2cupsBasil leaves
1cupParsley leaves
¾cupSunflower butteror 1/3 cup pumpkin seeds
2-3TGarlic cloves smashed
2TLemon juice or apple cider vinegar
2THoney or agave
2cupsOlive oil
to tasteSalt and black pepper
½cupParmesan CheeseOptional:
Instructions
Tougher greens (carrot tops, kale, broccoli...) need to be placed in a strainer and boiled in salted water for 3-5 minutes and chilled in an ice water bath immediately. Remove once cool directly into a blender or food processor.
Add all other ingredients except Olive oil (and cheese if adding). For pesto with a chunky texture, pulse mixture while gradually adding oil ¼ cup at a time until combined. For a smooth texture add ½ cup of oil and turn on blender or immersion blender and drizzle remaining oil slowly to emulsify.
If adding, fold in shredded cheese and pulse to desired consistency. Add 1 T salt and pepper and allow to meld for 5 minutes.
Taste check and add salt and pepper as needed. Also check the balance of sweetness, acidity, and mouthfeel of the oil with the texture.
Store up to 3 weeks in refrigerator or water bath can and seal for 10 minutes for shelf stable storage up to 1 year(without dairy products or nut oils)
Notes
Swirl with mascarpone cheese and serve with toasted baguette as an appetizer.Toss with fresh cooked pasta and add a small amount of pasta cooking water.Use as a pizza sauce with fresh cherry tomatoes and a fresh mozzarella.Toss salad greens for a lovely salad.Marinade chicken or steak before grilling.
Keyword 30 minute recipe, aromatic, dips for chips, fresh herbs, garlic, greens, pasta sauce, penny saving, salad greens, zero waste