Carrots with Carrot-Top Pesto
a bright, root-to-tip carrot salad
- 1 lbs colorful carrots w/ their tops still on
Carrot Top Pesto
- 1 cup carrot tops
- 2 garlic cloves
- 1-2 tsp of dijon mustard
- 1 tbsp salt & pepper
- 1/2 cup fruity olive oil
boil a large pot of water and add a palmful of salt. prepare an ice bath
trim and peel the carrots; blanch the carrots for 5 mins. toss into the ice bath when done.
in a food procesor, pulse to combine the carrot tops, garlic, dijon mustard, salt and pepper. stream in olive oil until just formed into a pesto-y consistency. taste + adjust seasoning as needed
plate with carrots + pistou + a fleck of maldon salt.
Serving: 4ozCalories: 298kcalCarbohydrates: 13gProtein: 2gFat: 27gSaturated Fat: 4gSodium: 93mgPotassium: 363mgFiber: 3gSugar: 5gVitamin A: 18944IUVitamin C: 19mgCalcium: 88mgIron: 2mg