Carrot Top Pesto

This is what happens when your daughter grows up and joins her own CSA - you get new recipes! This recipe comes via the Intervale Community Farm, via Anna. Why didn't I ever come up with this one? I did add a few options for variety.

Ingredients:

2 cups carrot tops

1 cup basil leaves (can also replace some basil with more carrot tops or parsley)

1/4 cup olive oil

1/3 cashews or other nuts

garlic and cheese (if desired)

Puree all ingredients together until smooth. Serve over pasta or whole grains, spread on bread or drizzle over steamed veggies.

Rhubarb Salsa

Ingredients:

Rhubarb (10 stalks cooked)

Small tomato

Small onion

Celery (2 stalks)

Hot peppers (a few slices)

Garlic (2 cloves)

Lemon juice/lime juice (to taste)

Directions:

Simmer chopped rhubarb in small amount of water in sauce pan until soft. Finely chop all other ingredients. Once rhubarb is cooled, combine all ingredients together and let chill in refrigerator.