By Dinae Riehm, Inspired by “Simply Recipes”
Extra Thoughts: Diane heard great things about pesto for a long time but never made it until she was encouraged by a friend. She was surprised how simple and easy it is to make. Now it is one of her favorites to add another depth of flavor when cooking for her family and friends.
Food Prep: Pesto will last several days in the refrigerator or freeze for later use. Many folks freeze pesto in ice cube trays so that they can add a little at a time to spaghetti, mashed potatoes, on top of bushcetta or toast. You can even add a tablespoon to soups, stews, and sauces.
Ingredients:
1 cup packed carrot top greens, tough stems removed
1 cup packed spinach
1 large clove garlic, roughly chopped
1/2 cup walnuts
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra virgin olive oil, or oil of your choosing
1. Strip the carrot greens from the stem. Discarding any yellow and unappetizing looking leaves. Wash and dry in salad spinner.
2. Place the rest of the ingrediants except the oil in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.
3. While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.