Carrot Top and Kale Pesto

This Carrot Top and Kale Pesto is an original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Kerby Martin of Vibrant.

carrot top and kale pesto
Carrot Top and Kale Pesto
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
From trash to treasure! This vibrant, waste-reducing Carrot Top and Kale Pesto transforms often-discarded carrot tops into a brilliant green sauce that'll make your pasta sing, your sandwiches pop, and your dinner guests wonder about your secret ingredient. Packed with nutrients and bursting with fresh flavor, this isn't just another pesto—it's a delicious revolution in your kitchen!
Servings Prep Time
12-16 1/4 cup per person 25-40 minutes
Cook Time
11-17 minutes
Servings Prep Time
12-16 1/4 cup per person 25-40 minutes
Cook Time
11-17 minutes
carrot top and kale pesto
Carrot Top and Kale Pesto
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
From trash to treasure! This vibrant, waste-reducing Carrot Top and Kale Pesto transforms often-discarded carrot tops into a brilliant green sauce that'll make your pasta sing, your sandwiches pop, and your dinner guests wonder about your secret ingredient. Packed with nutrients and bursting with fresh flavor, this isn't just another pesto—it's a delicious revolution in your kitchen!
Servings Prep Time
12-16 1/4 cup per person 25-40 minutes
Cook Time
11-17 minutes
Servings Prep Time
12-16 1/4 cup per person 25-40 minutes
Cook Time
11-17 minutes
Ingredients
Servings: 1/4 cup per person
Units:
Instructions
  1. Prepare a large pot of water and bring to a simmer. Add enough salt to make it "salty like the sea."
  2. While water is heating, prepare an ice bath in a large bowl.
  3. Blanch all green vegetables (kale, carrot/radish tops, basil, and parsley) in the simmering water for approximately 45 seconds.
  4. Immediately transfer blanched greens to the ice bath to stop the cooking process.
  5. Remove greens from ice bath and squeeze out excess water thoroughly.
  6. Transfer squeezed greens to a high-powered blender or food processor.
  7. Begin blending the greens while slowly streaming in olive oil until you achieve a smooth consistency. Remember that the lemon juice will thin the mixture further.
  8. In a separate bowl, combine the filtered lemon juice, salt, and coriander.
  9. Add the blended pesto to the bowl with the lemon juice mixture.
  10. Mix thoroughly until well combined.
  11. Taste and adjust seasonings if necessary.
Recipe Notes

Carrot Top and Kale Pesto

Transform kitchen scraps into culinary gold with this vibrant Carrot Top + Kale Pesto. Nutrient-rich, zero-waste, and bursting with fresh flavor.

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Kerby Martin of Vibrant.

Share this Recipe
Powered byWP Ultimate Recipe

Caponata Grilled Chicken Sandwich

Recipe developed by Chef Justin Kouri

Caponata Grilled Chicken Sandwich
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Caponata Grilled Chicken Sandwich
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Servings: 6
Units:
Instructions
  1. Heat a large sauté pan over medium-high heat. Add the oil.
  2. Add the eggplant, zucchini, onion and celery. Sauté 5-7 minutes, until soft.
  3. Add tomatoes, garlic, olives and capers. Sauté for an additional 2-4 minutes.
  4. Stir in the basil, red wine vinegar and honey.
  5. Remove from heat.
  6. Evenly disperse grilled chicken between both bottom buns.
  7. Divide caponata and place on top of chicken.
  8. Top with remaining buns. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Sweet & Spicy Summer Greens Salad

Recipe created by Justin Kouri

Sweet & Spicy Summer Greens Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Sweet & Spicy Summer Greens Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Servings:
Units:
Instructions
  1. Combine basil, blueberries, jalapeño, olive oil, salt and pepper in a food processor and pulse until smooth. Set aside.
  2. Place summer greens and cucumber in a large mixing bowl and dress with blueberry dressing. Toss to evenly coat.
  3. serve plain, as a side salad or top with you favorite grilled veggies. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Garden Pesto

Garden Pesto
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Garden Pesto
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Ingredients
Servings: cup
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine basil, arugula, oregano, garlic and walnuts in a food processor. Pulse until fine.
  3. Add parmesan, red pepper flakes, lemon juice, salt and pepper. Pulse until incorporated.
  4. While food processor is running, stream in olive oil until emulsified.
  5. Use pesto on pasta, sauteed vegetables or in scrambled eggs. Enjoy!
Recipe Notes
  • Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.

  • Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month

Share this Recipe
Powered byWP Ultimate Recipe

Thai Spaghetti Squash Noodles

Thai Spaghetti Squash Noodles
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Thai Spaghetti Squash Noodles
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 350F.
  3. On a foil lined sheet pan, place the squash cut side down. Roast for 30‐45 minutes. You will be able to poke the squash with a fork with out any resistance when it is done.
  4. Remove the squash from the oven and set aside to cool for 20 minutes.
  5. Meanwhile, in a small mixing bowl, whisk together ginger, garlic, soy sauce and lime juice. Set aside.
  6. Once the squash is cool enough to handle, flip over the squash, cut side up, and drag the fork against the squash’s flesh. It will resemble spaghetti.
  7. Continue scraping the flesh, until only the skin remains, which you can compost.
  8. Place the spaghetti squash in a large mixing bowl. Dress with ginger mixture and gently toss until the squash is evenly coated.
  9. Divide squash among plates. Garnish with cilantro, mint, basil and peanuts. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe