Recipe by Chef Carolynn Ladd
- Peaches and pecans from Pearson Farm
- Arugula from Scharko Farms
- Purslane from Crack in the Sidewalk Farmlet
- Carrot Spelt from La Calavera Bakery
- Add arugula, purslane and pecans to food processor with juice from half a lemon.
- Salt and Pepper to taste, honey to taste.
- Blend it yo!
- Slice bread and peaches
- Spread pesto onto bread and top with peach slices