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Your carrot top pesto w/pecans sounds amazing, would you still add a herb and just make as you would a basil pesto?

The Root of the Matter

Barton Seaver - The Root of the Matter

Recorded

This event was on February 15, 2022

Root vegetables are the star of cold-weather cooking; hearty standbys that are in peak season now. Join Barton Seaver to explore this versatile category and discover some fresh ideas to keep your cooking lively. We’ll discuss the wide variety of root vegetables and their preparations. As always bring your appetite and questions.

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Question

Marcy Jackson

Your carrot top pesto w/pecans sounds amazing, would you still add a herb and just make as you would a basil pesto?

Answer

I would depends on how much Carrot Tops you have. Really? Yes. I tend to add other herbs, which I have a lot of herbs around the house at all times. So I might have that much parsley that I've broken off some of already. So the that would go in dill and carrot works really well together oftentimes Bunches of Dill are way bigger than the amount needed for like 10 recipes many dishes. I'm not blocking at the generosity, but I often have a lot of Dill left over and So yes add in some other greens cilantro works really really well adds a nice sweetness to it and also a sort of a nice spice to counterbalance the spiciness of the of the carrot so you can do it just straight or you can add other herbs and experiment. So have fun with it.

Barton Seaver

Chef, Educator, Author

bartonseaver.com

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.