Carrots with carrot top pesto | table&spoon

Name: Carrots with carrot top pesto | table&spoon
Total time: 30 min
Ingredients: about 1 pound carrots with carrot tops (500 grams), peeled and trimmed, can use rainbow or large cut into halfs or quarters; 2 tablespoons sherry vinegar; 2 tablespoons honey; 2 tablespoons olive oil; salt and black pepper, for seasoning; carrot top pesto; 2 cups carrot tops, hard stems removed, finely chopped; 1 teaspoon sherry vinegar; 1 shallot, finely chopped; 2 tablespoons pine nuts, you can also substitute with pistachios; 1/4 cup fresh basil, leaves only; 3 tablespoons grated parmesan (optional); salt, to taste

tablenspoon.com

Carrots are often not a common vegetable to serve alone. You usually find them snuggled next to a roasted potato or alongside a cucumber on a crudité tray. But

View Original

Share this recipe:

Ingredients

about 1 pound carrots with carrot tops (500 grams), peeled and trimmed, can use rainbow or large cut into halfs or quarters
2 tablespoons sherry vinegar
2 tablespoons honey
2 tablespoons olive oil
salt and black pepper, for seasoning
carrot top pesto
2 cups carrot tops, hard stems removed, finely chopped
1 teaspoon sherry vinegar
1 shallot, finely chopped
2 tablespoons pine nuts, you can also substitute with pistachios
1/4 cup fresh basil, leaves only
3 tablespoons grated parmesan (optional)
salt, to taste