The Perennial Plate and made a similar dish.
Two bunches of carrots with leaves
the same amount in volume of baby corn
4 cloves of garlic
1 cup or more of basil
the carrot leaves cleaned
2 tablespoons of toasted sunflower seeds
1/4 cup of olive oil
2 tablespoons Sherry wine vinegar
Salt and Pepper to taste
The carrots and corn I cooked in salted water
I cooled the corn and carrots in ice water, then I cut the carrots to the appoximate size of the corn.
I cleaned and sorted the carrot greens
and the basil
And pureed it in the food processor with the rest of the ingredients
I then combined corn, carrot and pesto in a bowl and placed in the refrigerator. We took it to the party and it all disappeared.
The Perennial Plate Episode is below, a great, interesting video log of a year of sustainable eating in Minnesota.