Scrappy Pesto, Zucchini & Burrata Pizza

Photo Credit: Ashley Cuoco

Scrappy (adjective): to prepare a dish consisting of scraps, i.e. food that typically gets wasted or thrown away. Used in a sentence: “Hey, that’s totally SCRAPPY!”

I am so inspired by the Sur La Table TV show Scraps, (airs 10:30pm EST every Sunday night on FYI), where national chef Joel travels the country conjuring up new, exciting recipes using things that normally get tossed! Think beet greens, shrimp shells, and bruised apples. I’ve mentioned the show before on the blog, but today I tried my hand at a second scrappy recipe! My inspiration? CSA, aka community supported agriculture.

My friend and I went in together on a CSA share in Oyster Bay. So far we’ve gotten a TON of radishes, tri-color salad and arugula. This past week’s share finally had some summer zucchini. I snagged a few extra and decided to highlight them in a dish this weekend. On top of that, our adorable farmer gave me premature carrots with tons of greens on top. I saved them in water in my refrigerator and told myself that I MUST put them to good use! I could hear Joel saying, “save your scraps!”

I’ve tried pesto with other things before, like radish greens, and the results were not nearly as delicious as what I’m about to share with you: carrot top pesto. Leaves only (no stems) and blended with a little olive oil, toasted walnuts, and parmesan cheese. Carrot leaves on their own taste a little bit like carrots. When made into a pesto like this, you get an earthy flavor reminiscent of basil pesto. I was so pleasantly surprised by the flavor. Keep your carrot leaves and you can pat yourself on the back knowing that you saved food from the trash! I prefer walnuts or almonds to pine nuts, but you can absolutely substitute them if you don’t have walnuts on hand. Spread this magic on everything from toasted crostini, fried eggs or pasta. It will keep in the refrigerator for about 2 days.

Watch full episodes of Scraps here!

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Pesto:

  • 1 cup loosely packed carrot tops (leaves only, no stems)
  • 6 tablespoons cold-pressed extra virgin olive oil
  • 1 garlic clove
  • 1/4 tsp salt
  • 3 tablespoons walnuts, toasted
  • 1/4 cup parmigiano reggiano, grated, plus more for sprinkling on top

Pizza:

  • olive oil for greasing
  • 1 ball fresh or frozen pizza dough
  • 1 medium zucchini, sliced thin
  • 1 ball burrata
  • 1 bunch fresh basil
  • Freshly cracked pepper
  • Red pepper flakes
  1. If using frozen pizza dough, remove from freezer the night before using and defrost in the refrigerator. If using fresh dough or when ready to use, let rise at room temperature in a greased, covered bowl for at least 1 hour.
  2. Grease a dark baking sheet with olive oil. Stretch dough out on sheet pan as thin as possible. Preheat oven to 425 F.
  3. To make the pesto, add carrot leaves, olive oil, garlic clove, salt and walnuts to a food processor. Pulse until well combined, about 1 minute. Add in cheese and pulse for an additional 15 seconds.
  4. Spread pesto on to dough evenly. Add zucchini slices. Sprinkle extra parmesan on top and bake for 8 minutes.
  5. Break up the ball of burrata and dollop onto pizza. Bake for an additional 4 minutes until crust is brown and cheese is melted.
  6. Sprinkle with basil, a pinch of pepper and red pepper flakes. Let cool for 5 minutes before cutting.

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Creamed Beet Greens with Lemon Breadcrumbs

Photo Credit: Ashley Cuoco

Have you all been watching Sur La Table’s new show Scraps? If you haven’t, drop whatever you’re doing and head here for full episodes! FYI has partnered with Sur La Table to produce the new series Scraps, where national Sur La Table Chef Joel Gamoran travels cross country creating incredible meals using the things most people throw away: scraps such as bruised apples, shrimp shells and carrot tops. What they’re doing is so creative and inspiring. They’ve taught me to think twice about the things I would normally throw away. You’d be surprised how absolutely delicious something scrappy can be. Save your scraps!

I recently bought beets for a cake recipe. Left over with a bunch of greens, I immediately saw this as an excellent opportunity to get scrappy. I’m a huge fan of creamed spinach. The beet greens and stems have a similar flavor. AND did you know that there’s even more nutrients in the leaves and stems than in the beets? Packed with antioxidants, fiber, zinc, protein, vitamin B6, the list goes on! Paired with a cream sauce and crispy lemon breadcrumbs for crunch, this is a serious keeper recipe. I’m pulling it out the next time I host a dinner party. Scrappy is the new sexy, y’all.

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

 

  • 1/2 cup plain panko bread crumbs
  • 2 tablespoons olive oil
  • 1 teaspoon lemon zest
  • salt
  • 2 large bunches beet greens and stems, cut into 1/2″-1″ pieces
  • 2 tablespoons unsalted butter
  • 1 medium shallot, diced
  • freshly ground pepper
  • 3/4 cup heavy cream
  1. Preheat oven to 400 F. Combine breadcrumbs, oil, and lemon zest on a baking sheet and season with salt. Toast until golden brown, about 5 minutes.
  2. Cook beet green leaves and stems in a large pot of boiling salted water until tender, about 1 minute. Drain and place into a bowl of ice water to cool. Drain well and squeeze well between paper towels to remove excess water.
  3. Heat butter in a saucepan over medium heat. Add shallots, beet greens and stems. Season with salt and pepper. Cook until tender, about 5 minutes. Add cream and bring to a boil. Reduce heat and simmer until thickened, about 4 minutes. Season with salt and pepper. Top with breadcrumbs just before serving.

Recipe adapted from Bon Appetit.

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