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April 2013
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June 2013

Carrot Top Pesto with Citrus

Beautiful carrot tops, too beautiful to throw away. Not really knowing much about them, I decided to ask my cooking group, and do a bit of Google-ing to see what they are all about. 


I found out that besides being highly nutritious, they can be a bit bitter. The greens I have aren't really all that bitter, might be because I bought organic baby carrots. 

After a bit of poking around the net, and talking to my cooking group, the majority of whom thought I should feed it to the horses or compost pile, (peasants, I tell ya, peasants) ;-) I decided to add them to some basil and make a citrus-y pesto. 




In a food processor, add one cup of carrot tops, minus the stems, one cup of basil, one third cup of toasted pine nuts, two cloves of garlic, the zest of half a mandarin orange, and the juice from that half of the orange. With the processor running, drizzle in enough olive oil to make a smooth paste, add about one third cup of Parmesan cheese and pulse a couple of times. Remove to serving bowl and add half a teaspoon of salt. 

It's really wonderful, the citrus lingers in the background and adds a bit of freshness. 




Today's lunch was a grilled wild caught swordfish steak served on the pesto. 

OMGosh, you have to make it. 


And that's that 

Green Plums in Tapatio Sauce con Sal


Salted green plums, swimming in Tapatio sauce with a little salt, add it to your tapas list.  

That's all there is to it, green plums, Tapatio and salt. 



I just wanted to share this with you real quick.

I gave myself a little break, and visited my friend Squeaks last weekend. We hit up the Irvine Farmer's Market and I discovered them there. Wait 'till you see the killer knife I bought while I was up there. 

I'm still buried in school work, and my final project is due next week. See ya soon. 


And that's that