Initiation and Carrot Top Pesto

It feels like its been forever since I posted anything! The last 2 weeks have been a whirlwind of work and play. Last week we initiated new members into the Society of Les Voyageurs. For those who don’t know, LV is a society at the University of Michigan dedicated to a love of nature and the out-of-doors. It was founded and 1907 and we have a cabin down by the river and we canoe a lot. That’s about all you need to know. You can find out the rest on the Wikipedia page. 

Les Voyageurs from the 70's taking the war canoe out on the Detroit River

We are a pretty ragtag crew, as you can see from these fine examples below. Cross-dressing and cutting up road kill while not wearing pants are just a few of our many talents and hobbies.

  

I made a lot of awesome food last week, including, but not limited to, beef stroganoff with spaghetti squash and swedish meat balls.

 

 

I also fulfilled my week-long dream of eating a BLT. Although it was actually a BLAT because I put avocado on it too.

 

For our weekly Sunday night potlucks at the cabin last week I made carrot top pesto with some of the 4-ingredient crusty bread. It was amazing. The recipe is posted below. I just kinda threw in whatever I had laying around so the measurements aren’t exact, but you don’t really need to be exact with pesto. It was also my first time using our new food processor. That thing is amazing.

 

CARROT TOP PESTO

2 cups carrot tops

1 cup parsley

1/2 cup basil (I used some dried purple basil I had laying around)

1 cup chopped walnuts (or whatever kind of nut you want to use)

1/4 cup extra virgin olive oil (or however much you want to add, I like mine less oily)

- put all the greens in the food processor and mix.

- add walnuts and pulse until finely chopped.

- add olive oil and pules until blended. 

- garnish with an extra carrot top and enjoy! 

* This goes great with this bread.