VIDEO: 3 Pestos Using Unexpected Ingredients

July 11, 2018

Download video HERE.

Kale Stems Pesto

What You’ll Need (makes one cup):
  • 3 cloves garlic
  • 1 heaping cup kale, stems
  • Juice and zest of 1 lemon
  • 1 big handful parsley and/or basil
  • 1 pinch red pepper flakes
  • 1 generous pinch salt and pepper
  • 1/4 cup extra virgin olive oil
  • 1/2 cup walnuts or pine nuts, toasted
  • Grated Parmesan or pecorino cheese, optional
  • Drizzle of balsamic vinegar, optional

Carrot Top Pesto

What You’ll Need (makes approx. 1 1⁄2 cups):
  • 1/2 cup fresh basil leaves
  • Carrot tops, removed from approximately 3 pounds of carrots
  • 1 clove garlic
  • 2/3 cup extra virgin olive oil
  • 3 tablespoons macadamia nuts or pine nuts
  • 1/4 cup grated Parmesan cheese
  • Kosher salt, to taste

Beet Greens Pesto

What You’ll Need (make 1 1⁄2 cups)
  • 4 cups beet greens
  • 4 cloves garlic
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • 1/2 cup pine nuts
  • 3 tablespoons Parmesan
How to Make (applies to all recipes):
  1. Place all ingredients in a food processor (or blender) and process/blend.
Expert Tips (apply to all recipes):
  1. Be sure to thoroughly wash all greens before making the pesto. Place kale stems, beet greens or carrot tops in a salad spinner and fill with cold water. Agitate the greens in the water to swish off any remaining dirt or sand. Drain the greens and pour out the water. Rinse the greens with fresh water and then spin in the salad spinner to remove as much water as possible.
  2. When making pesto, use the best quality olive oil that you can. The flavor of the oil is very apparent in the finished product, and a high-quality oil will help the other ingredients shine.
  3. Store pesto in a tightly sealed jar or container in the refrigerator. Pour a tiny ladle of olive oil over the top (or press down a piece of plastic wrap to cover the pesto) to maintain the vibrant color of the sauce.

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  • What would you pair with Brussels sprouts on a pizza? #repost @thursdaynightpizza
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I wasn't sure I was ready for Brussels sprouts, but then my 2.5-year-old son begged for them yesterday at the market,  and everyone knows you NEVER say no when a kid begs for fresh Brussels sprouts instead of ice cream. I pan roasted them till they were caramelized with a little crunch left . . . and he ate every last piece on his plate. 🤯😁🍾 So now I'm brainstorming Brussels sprout 🍕 like a maniac before his toddler brain inevitably rejects the little brassicas again with zero notice. Any brilliant ideas/flavor pairings? .
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#hivemind #thursdaynightpizza #brusselsprouts #buyfreshbuylocal #parenting #toddlerfood #eatyourgreens #eatingfortheinsta #eatyourcolors #momblogger #toddlermeals #toddlermomlife  #foodbloggerlife #paveggies
  • We say add a grilled sandwich and your super simple, extra delicious dinner is served. #paveggies #repost @savory.online
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Cooler weather, changing leaves 🍁, and a warm bowl of soup. Fall is here. 💛 Recipe in bio.⁠
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#savory #savoryonline #savoryrecipes #fastfresheasy #foodgoals #foodpic #foodstagram #foodie #instafood #instafoodie #instagood #eats #eeeeeats #tasty #yum #hungry #nom #eatingfortheinsta  #forkyeah #chefmode #onmytable⁠
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  • Show of hands if you plan on having just as much fun as your child in a pumpkin patch this fall? #paveggies #localfarms #agriculture #innerchild #youngatheart
  • Farmers’ markets are extra dreamy this time of year. Which one are you visiting this weekend? #paveggies #farmersmarket #localfood
  • Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria. Properly stored, it has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. The word “sauerkraut” is from German Sauerkraut which literally means “sour cabbage.” From sauer “sour” + kraut “vegetable, cabbage.” One of the best health benefits of Sauerkraut is that it contains live and active probiotics that act like your first line of defense against various harmful bacteria or toxins that might enter your body. #Sauerkraut #paveggies #cabbage #ferment #preserve #can #probiotic #shelfstable #healthygut #pennsylvania #vegetables
  • It’s beginning to look a lot like Fall (yes, even though it doesn’t feel like it). #repost @shenotfarm
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It may not feel like it outside but October is officially here! 🍂🎃🍁
  • Last chance for local green beans! Can you believe it’s fall already?! #repost @harvestviewfarm
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Tonight we started picking the final planting of green beans for the 2019 season. They are beautiful and plentiful! #PaVeggies
  • Don’t pass on your local hot peppers this time of year. #paveggies #repost @pa.eats
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In Season in Pennsylvania: Hot Honey

There is a brand of hot honey we’ve seen on market shelves that food-lovers have been putting on everything – especially savory, rich foods, like pizza and fried chicken. We took this tasty concept, and Pennsylvania-ified it with local honey and spicy peppers from the farmers market.

This technique is as customizable as it is easy (just two ingredients!). You can use any type of peppers you like, or mix and match, depending on what’s ready to harvest from your garden or what looks good at the market. For great pepper flavor without too much heat, try poblanos from Jade Family Farm in Port Royal, PA; for medium heat, try jalapenos from Meadowview Farm in Kutztown, PA; or for extra-spicy, try some habanero peppers from Taproot Farm in Shoemakersville, PA. And, while usually we’re all about raw local honey, this recipe is best made with pasteurized honey, as the raw kind will crystallize. We like Dutch Gold Baker’s Special, which is based in Lancaster, PA!

Follow this simple tutorial to make — seriously — the tastiest hot honey, which we suggest you serve on everything: ice cream, eggs, pretzels, pizza, veggies, fried chicken and, in fact, deep-fried anything, popcorn, pork chops … the list goes on! #paeats Link: https://www.paeats.com/recipe/pennsylvania-hot-honey/
  • Well said! Home team all day every day! #repost @goodfarmsgoodfood
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Yeah, we'd call that a win!
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