Carrot top pesto and roast carrots
- Preparation and cooking time
- Prep:
- Cook:
- Serves 2
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- 3 tbsp extra virgin olive oilplus a drizzle
- 500g small carrotswith tops
- 50g brazil nuts or macadamia nuts
- 20g parmesan
- 1 small garlic clovepeeled
- ½ lemonjuiced
- 30g soft rindless goat’s cheese
- sea salt flakesto serve
Nutrition: per serving
- kcal376
- fat27.4g
- saturates7.9g
- carbs19.2g
- sugars17.7g
- fibre10.5g
- protein8.1g
- salt0.5g
Method
step 1
Heat 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 2
Meanwhile, 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 3
Transfer 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.
