Thursday, October 17, 2013

Spaghetti Squash with Carrot Top Pesto via Crop Share Member Deanna Freedlander

When Deanna sent me this recipe I was equal parts excited because I love it when folks use something that most people just discard as kitchen scraps and turn it into a dish, but also because this is further proof that CARROT TOPS ARE GREEN!  You don't have a red or ginger pesto, nope pesto is always green and so is this one because so are carrot tops.  Why the angst you ask?  Just ask little Tara...

Okay, yes, that is a wig, but what lies beneath it pretty much made it look like my head was on fire...especially since this is the era where my Mama thought it was a great idea to perm my already kinky, Celtic hair.  Think Merida from Brave, and you get the idea.  And for those of you have seen the unbridled Celtic afro running around at Nalls, then you know what I mean.  So yes, this oft teased, proud ginger is stating for the record that not only is this pesto dish from Deanna amazing, but it's further proof that the monkier "carrot top" is utter silliness...unless I'm queasy, and then I actually am green.

Spaghetti Squash with Carrot Top Pesto

Prepare the spaghetti squash by cutting, seeding, baking and shredding  **SAVE THE SEEDS

Bake the seeds to use in the Pesto instead of Pine Nuts.

2-3 Tbsp of baked squash seeds
2-3 garlic cloves
   *whir in food processor for about 10 seconds
1 Cup of cleaned and rough chopped carrot tops ( no stems)
   *whir in food processor for about 10 seconds with seeds and garlic
1 tsp Sea Salt
Olive OIl (about 5-6 Tbsp)

Continue pulsing ingredients as you drizzle olive oil into the food proceessor.  Add enough Olive Oil to get a good pesto consistency.

Mix Pesto with warm spaghetti squash.  EAT!

For those in the crop share program, this was a fantastic box of veggies and this was considered delicious by all in my household.  The carrot tops give the pesto a different, but very satisfying taste from basil.

Deanna Freedlander  (A crop-share lover)

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