The city is blanketed in pure white snow. I sent my children off to school this morning with these flavorful, bright colored canapés in their bodies and in their minds. When I posted this kale pesto recipe on Sunday, I mentioned we’d be eating this all week. We tossed it with spaghetti for dinner last night and spread it on carrots for breakfast today. Stay tuned….
¼ cup kale pesto
1 campari tomato
a few pea shoots
Process Remove any tiny hairs and ends from the carrots. Scrape any unwanted brown spots from the carrot skins and wash them. Wash tomato and pea shoots by immersing in water in separate bowls. Use a serrated knife to slice the tomato in half, lengthwise and then cutting thin wedges.
Slice the lemon in half, then in thin wedges;
halve the wedges again and set aside.
Use a good vegetable knife to slice carrots on a diagonal into quarter-inch-thick oval discs.
Use a spreader to smear pesto on each oval.
Top with pea shoots, tomato and lemon wedges.
©Nancy Wolfson-Moche 2013
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