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
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1
bunch carrot greens
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1
bunch radish greens
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1
bunch flat-leaf parsley
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1
garlic clove, chopped
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1
teaspoon anchovy paste
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1
pinch red pepper flake
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1/4
preserved lemon. Juice and zest of 1/2 lemon would be fine
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1/4
cup almonds, chopped and gently toasted. I think pine nuts or hazelnuts would be just as good.
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1/2-1
cups olive oil, depending on desired texture
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salt to taste
Directions
- 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.
- 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.
