Carrot top pesto and roast carrots
Use carrot greens to make a fresh and simple pesto. Drizzled over roast carrots, be sure to add some goat's cheese for a lovely and effortless vegetarian dish.
- Serves: 2 persons
- 3tbsp extra virgin olive oil, plus a drizzle
- 500g small carrots, with tops
- 50g brazil nuts or macadamia nuts
- 20g parmesan
- 1small garlic clove, peeled
- ½lemon, juiced
- 30g soft rindless goat’s cheese
- sea salt flakes, to serve
Step 1Heat the oven to 220C/200C fan/gas 7. Remove the tops from the carrots and set aside. Scrub the carrots well but no need to peel. Tip into a baking tray and drizzle over 1 tbsp of the oil and some seasoning. Toss well and roast for 30-35 mins or until the carrots are tender when pierced with a knife and are lightly golden and wrinkled.
Step 2Meanwhile, wash and dry the carrot tops - remove the fronts from the stems and discard any tough stalks. Tip into a blender with the nuts, parmesan, garlic and a squeeze of lemon juice. Season well and blend to a coarse paste. Add 2 tbsp of oil and blend again to make a thick pesto, taste and add more lemon juice, if you like. Add a splash of water if you prefer it looser.
Step 3Transfer the carrots to a serving platter and spoon over some of the pesto (you won´t need it all - about half). Top the carrots with little crumbles of the goat´s cheese. Drizzle with a little more olive oil and a pinch of sea salt flakes to serve.