"Kitchen Sink" Pesto

I'm not even sure that my recipe would classify as an actual Italian pesto.   Big bunches of fresh herbs show up in my CSA box, and I have found them to be the most perishable of all.  In order to make the best (and longest) use of them, I throw them in the food processor and make "pesto." 

The variations are endless.  Basically, pesto is a combination of fresh green basil, fresh olive oil, Parmesan cheese, and pine nuts.  It is rare that my kitchen is perfectly stocked with pine nuts and parmesan, so sometimes my "pesto" ends up without cheese or with walnuts.  No matter the variation, there has never been an inedible batch.  And over the years, I've fallen in love with the amount of flavor it can add to so many dishes - and keep finding new ways to use it!

In my CSA box yesterday was the first bunch of basil for this year - and I didn't have parmesan OR pine nuts on hand.  Even though, the food processor came out, and I started throwing in what I had sitting around.  An unlikely subject was sitting in front of me - I've been dying to find an application for carrot tops - the greens if you will. 

Using a combination of fresh basil, carrot greens, sunflower seeds, asagio cheese, salt and olive oil, here is the variation I made:

BASIL "KITCHEN SINK" PESTO

1 bunch fresh organic basil
4 carrot greens
1/4 c. organic roasted sunflower seeds
1/4 c. grated asagio cheese
1/2 t. Himalayan pink salt
1/2 - 3/4 c. fresh extra virgin olive oil

Combine basil, carrot tops, sunflower seeds, cheese and salt in food processor, turn on.  Add olive oil slowly through the chute until mixture becomes smooth and "dippable."  Scrape down sides once or twice, if needed.  Taste for salt, and reseason.



My husband ate this off the spoon after work, and I made an egg salad for lunch with it today. Eggs + plain yogurt + pesto = delicious!  The rest will be combined with gluten-free pasta and sauteed veggies and leftover chicken for an easy, kid-friendly dinner.

The basic recipe is one big bunch of green herbs/greens + 1/4 c. nuts + 1/4 c. cheese + 1/2-3/4 c. oil.  Oftentimes I don't use cheese at all, or I will add extra greens for more nutrition and extra volume.  Feel free to play around with it - you can't really go wrong! 

Another "pesto" favorite is cilantro + spinach + pumpkin seeds.  Or make a chimichurri with Italian parsley + fresh oregano + garlic + red pepper.  These are great for salad dressings, vegetable/meat marinades, or to stir into eggs for quiche or scrambled green eggs.

Have fun with your herbs!