Recipe by Chef Carolynn Ladd

Demonstrated at the East Atlanta Village Farmers Market on June 9, 2016

Ingredients:

• Peaches and pecans from Pearson Farm
• Arugula from Scharko Farms
• Purslane from Crack in the Sidewalk Farmlet
• Carrot Spelt from La Calavera Bakery

Directions:

1. Add arugula, purslane and pecans to food processor with juice from half a lemon.
2. Salt and Pepper to taste, honey to taste.
3. Blend it yo!
4. Slice bread and peaches
5. Spread pesto onto bread and top with peach slices