Pesto is one of my favorite things to eat. There is just something so refreshing about it. However, I do NOT have a green thumb, and I can’t grow basil for anything. And basil is super expensive at my local grocery store – when they even have it. What’s a girl to do?
Punt. That’s what.
I’ve gotten some inspiration from Kimberly over at Poor Girl Eats Well. She’s really made an effort to show how you can get the most out of what you buy or get. And her recipe for Scallion Pesto is absolutely amazing.
This is NOT a recipe for Scallion Pesto. 😉
What it is, though, is a recipe born from ingenuity and the carrot and radish tops in my Bountiful Basket today. The carrots and radishes made appearances in both an amazing salad for dinner, and roasted with some potatoes and onions for dinner. Ah. Maz. Ing. And just as a side note – when you cook radishes, they lose that bite, but still keep their fresh taste. Yum.
Carrot and Radish Tops Pesto
- greens from 1 bunch of carrots, trimmed of stems and washed
- greens from 1 bunch of radishes, trimmed of stems and washed
- 3 cloves of garlic
- 1/8 – 1/4 cup of walnuts
- 1/4 – 1/2 cup olive oil
Blanch the greens in boiling water for 1 minute. Drain really, really well. Place in food processor with garlic and walnuts. Pulse until finely chopped. Drizzle in olive oil as you continue to process until the pesto reaches the consistency you desire.
I stuck this in the freezer so that it would be ready for me the next time I am craving pesto. It has an awesome flavor – not bitter at all (that’s why we blanched the greens!). This made close to a cup of pesto.