What I Made: Carrot Green and Cilantro Pesto

Got to do something with all those carrot greens, why let them go to waste?!?
  • ¾ cup pine nuts (or walnuts, hazelnuts or pistachios)
  • 1/8 cup organic carrot leaves, chopped
  • 1/8 cup organic cilantro, chopped (or parsley, I used cilantro since that was in our share)
  • 1 clove garlic
  • juice of 1 lemon
  • ¼-1/2 cup extra virgin olive oil
  • ½ cup fresh-grated parmesan cheese
  • generous pinch of sea salt
Toast the nuts at 325ºF for a few minutes to bring out the flavour. In a food processor, puree the nuts, carrot leaves, cilnatro leaves, lemon juice and garlic. Pour in cheese, salt, and olive oil, starting with ¼ cup. Blend, and increase olive oil if the pesto is too thick.
I used this as a topping for some quinoa pasta.  When I realized that I had an awful lot of left over pesto, I made it into a carrot green ans cilantro pesto chicken pizza.  🙂  I recommend both.  This is surprisingly yummy!!

CSA Share: July 21

Will anything come of Shayna’s spore experiments? Stay tuned! Photo by frankenstoen.


Yay for rain! This will definitely help us as we transition into the full summer crops in the next coming weeks.

For this week, we’ll basically be cleaning out the fields of all the remaining smaller quantities of things like onions, potatoes, broccoli, beets and carrots. The share will likely involve some option for those things, as well as a greens option (broccoli rabe or collards). There will definitely be squash. And cilantro! One thing to bear in mind with the squash is that it’s great for freezing and saving for those winter months when pasta primavera sounds like a long ago dream … speaking of pasta, I am a big fan of squash with fresh herbs on pasta.

Also, we got some mushroom spores in the mail that we’re going to be experimenting with this week. No guarantees that we’ll get anything out of it, but I just had to share my excitement.

Look forward to seeing you all on Saturday!