Not truly a pesto, but as it is close, and it is in the same spirit of “cucina povera” that true pesto was invented in, why not call it a pesto? No basil or pine nuts, but oregano and almonds stand in. Garlic could easily overwhelm this, but if you decide to give it a go, try using only half a small clove of peeled and de-germed garlic. Use this on roast carrots, sautéed mushrooms, or with cappelinni pasta.
INGREDIENTS:
1 cup carrot top leaves (the delicate very end stems are okay, but no bigger stems or the pesto will be bitter), lightly packed* 2 tablespoons, loosely filled, most tender oregano leaves** 4 tablespoons roasted unsalted almonds, coarsely chopped 4-6 tablespoons very light flavored olive oil, or grapeseed oil flavored with a little more pungent oil Salt and pepper to tasteMETHOD:
Put the carrot tops and oregano into a food processor or blender and process 30 seconds until finely chopped. Scrape down the sides. Add 2 tablespoons of oil and process 10-15 seconds to integrate the oil and bind the herbs. Season with a little salt and pepper and add 2 more tablespoons oil. Pulse to incorporate. Add the almonds and pulse until the nuts are chopped finely and the mix resembles pesto. If the mixture seems too tight add a little more oil at a time until you achieve the right texture.
Taste for seasoning and it is ready to use.
Chef’s Notes:
*Using very sharp pointy scissors makes this much easier, or a razor sharp paring knife where you can just whittle off the leaves.
**Using tweezers can make this easier. Using the more tender end leaves will yield a better texture and lighter flavor.
If you wish this to be more of a true pesto, use ½ a garlic clove-you can always add more later on. For cheese, use a younger parmesan, or better yet, a younger slightly sweet Romano. Use ¼ cup of cheese to start, and either use a spatula to fold it in or pulse it carefully so it does not clump or melt.
Yield: ¾ cup
Source: Chef Andrew E Cohen
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