Ingredients
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about 1 pound carrots with carrot tops (500 grams), peeled and trimmed, can use rainbow or large cut into halfs or quarters
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2 tablespoons sherry vinegar
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2 tablespoons honey
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2 tablespoons olive oil
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salt and black pepper, for seasoning
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carrot top pesto
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2 cups carrot tops, hard stems removed, finely chopped
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2 tablespoons olive oil
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1 teaspoon sherry vinegar
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1 shallot, finely chopped
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2 tablespoons pine nuts, you can also substitute with pistachios
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1/4 cup fresh basil, leaves only
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3 tablespoons grated parmesan (optional)
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salt, to taste
Directions
1
Done
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In a saucepan, place carrots, 1 tablespoon sherry vinegar, 1 teaspoon salt, and add water to cover the carrots. |
2
Done
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Set over high heat and bring to a boil, then lower heat to a simmer and cook for 20-25 minutes. If you need more water, add a necessary. |
3
Done
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Once carrots are fork tender, remove any extra water, and then add the remaining 1 tablespoon vinegar, honey and 2 tablespoons olive oil. |
4
Done
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pestoPlace carrot tops, olive oil, shallots, vinegar, pine nuts, olive oil and parmesan cheese to a small blender or NutriBullet. Blend until well combined, taste and adjust any of the ingredients to your own taste including addition of salt. |
5
Done
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to servePlace carrots in serving bowl or on plates, and spoon over the pesto. Serve hot or at room temperature. |