Fergie's Carrot, Basil & Arugula Pesto

I pulled all these goodies out of the ground this morning... This pesto is fresh and so easy to make.  This recipe makes plenty to eat now and freeze for later.  

4 Cups Basil 

2 Cups Arugula

1 Whole Garlic, Peeled

4 Carrots

1 Cup Parmesan Cheese, Grated 

1 Teaspoon Salt

1 Teaspoon Pepper 

1 1/2 Cups Extra Virgin Olive Oil 

I always have parmesan cheese in the fridge that I like to grate as I need... 

I use a food processor with the blade attachment ... 

Since you will need a whole head of garlic... 

Using a sharp knife I slice the top right off... 

Makes separating the cloves a lot easier... 

In the same food processor you used for the cheese (by the way no need to wash it) add the garlic... 

The carrots... and process until fine... 

Add the basil and the arugula... Process that as well... 

Add the cheese salt and pepper.... 

Begin to process and slowly drizzle the oil... 

This is the result... 

Remember you NEVER cook pesto... you can add it to hot cooked pasta... 

drizzle on cooked chicken or fish... mix it in mayo for amazing sandwiches... 

I freeze pesto and use it whenever... defrost by setting on the counter or place in fridge overnight. 

I use blue painters tape to label all my kitchen stuff... comes right off and does not leave a 

sticky mess.