Carrot Top Pesto
YIELD: 1 cup
INGREDIENTS
2 cups of frilly green carrot tops, rinsed & patted dry
3 garlic cloves, skins and clove end removed
¼ cup pine nuts
pinch of salt
4 tablespoons of good olive oil
INSTRUCTIONS FOR MAKING CARROT TOP PESTO
Amass ingredients on top of one another
on a cutting mat: salt sprinkled on garlic
on pine nuts on frilly leaves of carrot tops.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather.
Chop and gather until minced.
Pour and stir in olive oil.
becomes so zen-like doesn’t it?
It does indeed. The process of processing pesto by hand is a good reminder of that adage, “Good things come to those who chop.” (And gather.) Ha! I couldn’t help myself, Tammy.
as long as carpal tunnel isn’t one of them 🙂