4 carrots with tops (leafy parts only, stems removed)
1 pint cherry tomatoes
1 cup sunflower seeds toasted
1 cup green herbs of any kind (we are partial to a scallion, parsley, basil mix)
1 garlic clove
1/4 cup parmesan
2/3 cup Olive oil
Squeeze of lemon
Salt and pepper to taste
Start by making the pesto. In a food processor, pulse sunflower seeds, garlic, carrot
stems & fresh herbs. Start your food processor and slowly drizzle in olive oil until
fully incorporated and smooth, add squeeze of lemon.
Season with salt and pepper. Set aside.
Peel and shave the carrots with a vegetable peeler.
Peel then shave zucchini and summer squash to the seeds.
Half cherry tomatoes, using two tops.
Toss together vegetables with pesto, salt and pepper to taste.
Grate fresh parmesan.
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Chef Genee Habansky, owner of Herbaceous Catering Co., started her professional career studying at the Natural Gourmet Institute, a school that focuses on vegetarian, vegan, healthful and healing cuisine. Launching Herbaceous Catering in 2014, Genee sources most of her ingredients from local Connecticut farms and local artisans. As a collaboration between Ayr Barns and Herbaceous Catering, Genee has created dishes that are ambitious, imaginative, aesthetically pleasing... and of course, delicious! Follow Genee at @HerbaceousCatering
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