Pesto Galore!

Thank you for sending in your recipes. Here are a few we received this week sent in to share with the CSA community!  Just take the recipes below and blend in your food processor. Easy peasy. 

Here is Blaire's amazing Fennel and Carrot Top recipe 

• 2 cups carrot tops
• 1/3 cup each fennel fronds, basil, and mint
• 1/3 cup parmesan
• 1/2 cup EVOO
• 1/4 cup nuts
• 1 lemon
• 3T pepitas
• 2 cloves garlic
• salt to taste

We tried our hand at Blaire's recipe, using pumpkin seeds instead of nuts. We served with veggie fritters made of zucchini, potatoes, radishes, and kale. Yum! A great dipping sauce or addition to any meal. 

I think this recipe would be good subbing kale or spinach for the carrot tops and also subbing garlic scapes for garlic if you are needing to use up those scapes. 

Here is Sherryn's Arugula and Scape pesto recipe: 

• 1/2 cup chopped garlic scapes
• 1 lemon
• 1 fat clove garlic
• 8 cups loosely packed arugula
• 1/3 cup Pecorino
• 3 tablespoons roasted, salted almonds
• 1 pinch red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 cup extra-virgin olive oil, plus more as needed

Try roasting the scapes first in a frying pan or on the bbq to add another element of flavor.