Make Ahead

Springtime Pesto

by:
April  7, 2012
Author Notes

The Eugene Farmers' Market is full of vibrant jewels like carrots, radishes, beets, greens and baby garlic. I hated to waste the radish and carrot greens so I made pesto. It tastes just like spring. I smothered some cod with this and baked it at 400 for 15 minutes. Tomorrow I might mix in some mayo and sour cream for a variation on green goddess dressing or maybe I'll stir it into bow tie pasta and peas... —lesmcs

  • Makes 1.5-2 cups
Ingredients
  • 1 bunch carrot greens
  • 1 bunch radish greens
  • 1 bunch flat-leaf parsley
  • 1 garlic clove, chopped
  • 1 teaspoon anchovy paste
  • 1 pinch red pepper flake
  • 1/4 preserved lemon. Juice and zest of 1/2 lemon would be fine
  • 1/4 cup almonds, chopped and gently toasted. I think pine nuts or hazelnuts would be just as good.
  • 1/2-1 cups olive oil, depending on desired texture
  • salt to taste
In This Recipe
Directions
  1. Put everything but olive oil in a food processor and pulse until combined. I had to add the greens in stages for lack of room.
  2. Slowly add the olive oil until desired consistency is reached. Add salt to taste. I needed very little because of the anchovy paste and preserved lemon.

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