All About Pesto

As I looked around the market this week, all I could see were carrots and their beautiful feathery tops, as well as a variety of summer squash with colorful greens and yellows. I like to keep our recipes seasonal, so what better, more timely recipe then carrot top pesto and summer squash pesto to go with your Sprout Momma Breads?

Carrot Top Pesto:


  • 1/2 cup toasted walnuts
  • 1 or 2 cloves of fresh garlic
  • 1 cup crossly chopped carrot tops (organic…also I pull the lever off the stems)
  • big handful of fresh basil leaves (about 1 cup)
  • juice of 1/2 a small lemon
  •  sea salt and fresh black pepper
  • 1/4/-1/2 cup first cold press olive oil
  • optional: pinch red pepper flake optional
  • Add everything to a food processor, except the oil.
  • Spin oil, well combined.
  • Then spin again slowly pouring in olive oil to emulsify.
  •  Store in a container in the fridge.
  • Drizzle over honey glazed carrots or Sprout Momma Breads!

Fresh Summer Squash Pesto:


  • 1 cup diced yellow squash
  •  cup toasted walnuts1
  • 1/2 cup fresh basil
  • 1/2 cup fresh spinach
  • 2 cloves of fresh garlic
  • sea salt and pepper to taste
  • optional pinch of red pepper flakes
  • 1/2 cup first cold press olive oil
  • Add everything but the oil in a food processor.
  • Blend well.
  • Spin agin slowly adding olive oil to emulsify.
  • Totally yummy on our toasted sour dough!