Carrot Top Pesto With Roast Dutch Carrots



Transform your meal with roasted carrots and homemade pesto. Roast carrots seasoned with cumin and coriander until tender, then pair them with a vibrant pesto made from carrot tops, garlic, Parmesan, and crunchy pine nuts. Serve over yoghurt for a flavourful and satisfying dish, finished with a drizzle of olive oil.
James Tobin
Italian
Easy/Beginner
Kenwood Food Processor
Three Threes Condiments
Perfection Fresh
D’Orsogna small goods
Devondale Dairy
600g Baby Carrots (Scrubbed and Trimmed)
Australian Olive Oil
4 sprigs of thyme
full fat yoghurt
pine nuts
garlic gloves
cumin
coriander powder
salt
parmesan cheese
CUT OFF GREEN CARROT TOPS AND PUT ASIDE FOR THE PESTO LATER.
PLACE THE CARROTS IN A BAKING TRAY.
SPRINKLE WITH A BIT OF CUMIN & A BIT OF CORIANDER POWDER.
generous pinch of salt.
ADD IN generous amount of good Australian olive oil, toss the carrots until everything is evenly coated.
BAKE on 200 FOR about 20 MINUTES.
TURN THE CARROTS OCCASIONALLY WHILST BAKING
while carrots are in the oven prepare pesto.
chop up carrot tops and coriander roughly and put into kenwood food processor.
add in 3 gloves of garlic, grade in some parmesan (as much as you like, but about 60g), generous amount of olive oil 100-150ml and a pinch of salt.
let the processor run until almost smooth texture is made.
add in roasted pine nuts to only break up a little bit (we want to keep that crunchy texture of the nut)
REMOVE THE CARROTS FROM THE OVEN.
to serve lay some yoghurt down on a big plate-
put the pesto over the carrots and coat evenly.
lay on top of the yoghurt, add some more pine nuts and sprinkle some olive oil.