Carrot Top Basil Pesto with Sunchoke Purée

We hope you have been learning to use all of the parts of the vegetables we give you- if we give it to you, you can eat it! These two simple recipes go great with any protein. Rub the pesto on some fish and eat with the sunchoke puree, pesto encrust a steak, or if you want a vegetarian option, add some pesto-covered garbanzo beans (just add some more olive oil to make the pesto looser) and roast them in the oven to give the dish a nice crunch.


Carrot Top Pesto:

Ingredients:

IMG-3066.JPG
  1. Fronds of 1 bunch of carrots.

  2. 1 bag of basil

  3. 4 cloves of garlic

  4. 1/2 cup of parmasean cheese

  5. 1/2 cup of toasted pecans (raw also works great)

  6. 1/4 cup Olive Oil

  7. Salt to taste



  1. Pick the carrot fronds off of the thick stems of your bunch of carrots.

  2. Pick your basil off any large stems.

  3. Mix all items in a food processor!


Sunchoke Purée

Ingredients:

  1. 1 lb of sunchokes

  2. 3 cloves of garlic (optional)

  3. 1/4 cup of heavy whipping cream or plain yogurt

  4. 1 tbs butter

  5. Salt to taste



Directions:

IMG-3068.JPG
  1. Boil a pot of water. When boiling add the sunchokes and garlic and simmer until soft (your fork can pierce them like they would a potato)

  2. Blend all the ingredients in a food processor and enjoy!