Pesto: 2 cups
½ lb. mixed tops
¼ lb. basil
3 TBSP Georgia Pecans, toasted
1 clove garlic
6 to 10 TBSP extra virgin olive oil
1 capful sherry vinegar
1 lemon, zested and juiced
Salt and fresh cracked black pepper to taste
Things you will need:
Large sauce pot
Strainer
2 large mixing bowls
Oven instructions for roasted veggies:
1 bunch carrots*, tops cut, reserved
1 bunch radishes*, tops cut, reserved
1 bunch turnips*, tops cut, reserved
* you can mix and match your favorite root vegetables
Chop the veggies into similar sized pieces so they cook at the same time. In a large bowl, toss veggies with olive oil, salt and pepper. On a sheet pan roast in oven at 350 until fork tender and edges are browned.
Method:
Remove tops from vegetables and rinse under cold water and set aside. Bring a pot of salted water {salty as the sea} to a boil. Have a bowl of salted ice water ready before blanching. When you are all set, gently add your tops and basil to the boiling water and submerge for 30 seconds or until tops are wilted. Quickly remove from pot and submerge into your ice bath. Once you have completely chilled your tops and basil remove them from your ice bath. Fine chop your tops and add to a mixing bowl. Mince your garlic and rough chop your pecans. With a spoon stir in your olive oil, sherry vinegar, lemon zest, lemon juice and season with salt and fresh cracked black pepper. Add more olive oil if needed. Toss with Roasted vegetables and serve. Keep pesto refrigerated in an air tight container, for up to 3 days, also great on pasta or dip.
