sparkle kitchen: spring pesto
April 13, 2016
In this week's Martin & Sylvia: Saturdays! story “Ramps and Rapunzel”, Momma, Martin, and Sylvia discover a gathering of wild leeks, or ramps, while on a springtime nature walk. When Momma suggests they carefully harvest a few for some ramp pesto, brother and sister wish to return later for more. After they take a few too many, Momma reminds them of a fairy tale where too many ramps were taken—and what happens next!
I can't blame Martin and Sylvia for wanting to take too many ramps. After a long winter of starches and stews, even the tiniest bits of green food look and sound amazing. But if, like Martin and Sylvia, you're craving fresh pesto, you needn't rob your local leek trove. You can make a very tasty pesto using the leftover tops of spring carrots.
You can actually use about any leftover greens to make pesto, but combining carrot tops, mint, and pistachios—as in the recipe below—always screams, “Spring!” to me. This pesto has the brightest green color and it's zestier than the mellow basil pesto that will be coming in summer. Lastly, of course, it's frugal. How fun it is to have a use for those carrot tops you'd otherwise throw away?
While everyone else at my house loves this pesto served on ravioli, I'll confess, my favorite way to eat it is spooned onto a crusty slice of baguette as an easy snack after a morning of work in the garden.
Spring Pesto (makes about 1 ½ cups)
4 cups carrot tops (about 2 standard-size bunches of carrots worth)
20 mint leaves
3 garlic cloves, roughly chopped
1/3 cup pistachios
about ½ cup olive oil
2 teaspoons salt
1/3 cup grated Parmesan cheese
Pulse the washed carrot tops in the bowl of a food processor until they start to break down, then add the mint, garlic, and pistachios. Allow the processor to run continuously for about 30 seconds, then slowly stream in the olive oil. The amount of olive oil always varies a little, but you'll know you've added enough when the mixture suddenly loosens up.
With the processor still running, add 2 teaspoons of salt and the cheese. Let that incorporate, then stop the processor and give your pesto a taste. Add more salt to taste, if necessary, then serve up on pasta, grilled meat, or slathered on crusty bread.
About the Author
Sparkle Kitchen & Craft Blogger
The Sparkle Kitchen Series is created by Meryl Carver-Allmond.
Meryl lives in a hundred year old house near the prairie with her sweet husband, two pre-schoolers, one puppy, one gecko, and about ten chickens. While she's been writing since she could pick up a pen, in recent years she's discovered the joy of photography, too. She feels lucky to be able to combine those skills, along with a third passion--showing people that cooking for themselves can be healthy and fun--in her weekly Sparkle Kitchen posts.
When Meryl isn't writing for Sparkle Kitchen, you can find her on her personal blog, My Bit of Earth, where she writes about chickens, babies, knitting, gardening, food, photography, and whatever else tickles her fancy on any given day.
Martin & Sylvia Saturday!
Saturdays are special days for our creative brother and sister. From enormous art projects in their own backyard to "explorers" adventures up Mooseberry mountain; from mornings of quiet building along the creek, to whole-family canning adventures in the kitchen, the children find fun and inspiration at every turn. Follow along with Martin and Sylvia's family, and then visit the Sparkle Blog to find project ideas and free printables inspired by each week's story.