Friday, March 16, 2018

Chef’s Tasting Table Day 14 // St. Patrick's Day Carrot Top Pesto

Need a fun green food idea for St. Patty's day tomorrow (or really any day)? I've got just the pesto recipe for YOU. I love that you can swap in cilantro or mint or even arugula to make it the perfect accompaniment for any dish. The majority of students had never tried pesto before and it was really exciting to talk to the students about this new taste! As for the kids who had tried pesto before, they couldn't believe it had carrot tops inside! I definitely had more staff than ever before come say hello for a taste, "What's that incredible smell in the cafeteria today?"

It was also perfect timing to wear my new Big Green hat and introduce the students and staff to a food ed organization that is making a BIG impact in helping school districts across the country grow school gardens. The kids were really surprised and inspired to hear about the brotherly connection between Kimbal and Elon Musk. WUT?! Tesla and real food vrooms together!? 

Talk about green energy... Let's mix up some pesto!!!!

St Patrick’s Day Carrot Top Pesto
(all ingredients found at my local Jewel Osco)
Paired with a brown rice cracker, cucumber and carrot

1 small bunch organic carrot tops removed from carrots (approx 1 packed cup + bottom of stems removed)
2 boxes of Gotham Green Basil (approx 2 packed cups tough stems removed. Also, you can sub in mint, cilantro or arugula!)
1 small bunch fresh parsley (approx 1 packed cup + bottom of stems removed)
1/4 c raw or salted sunflower seeds (just watch the added sea salt as you won’t need as much if you use salted seeds)
1-2 garlic cloves (just depends on how garlicky you want it!)
1/2 large lemon (zest + juice to taste. If lemon is small, use the entire thang)
2/3 c extra virgin olive oil
sea salt and freshly ground black pepper to taste (if using raw sunflower seeds, start with a few pinches to taste)
1/2-2/3 cup good quality extra virgin olive oil

Pulse together all ingredients (except for the olive oil) until rough chopped. Stream in about 1/2 of the olive oil amount into food processor (while running). Turn off and scrape sides. Stream in the rest or until desired consistency is reached. See above pictures for the play by play.

See you next month for our last Chef's Tasting table for the school year!! 

To the Mullies we go...

ps That there cutie pah-tootie carrot bag is hand stamped! Found here.

pps YES that's a tasty pesto pepper flake between my big teeth. 

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