Carrot dumplings with carrot top pesto ⋆Anne's Kitchen
These vegetarian dumplings are a super zero waste dish! Carrots are turned into a tasty dumpling filling while the greens are blitzed into a yummy pesto.
Ingredients
- 300g young carrots (with greens for the pesto)
- 70g of spring onions
- 1 garlic clove
- 1 tbsp olive oil
- 50ml white wine
- 20g parmesan
- 250g ricotta
- 1 tbsp curry powder
- salt and pepper
- Greens from 1 bunch of carrots
- 1 garlic clove, crushed
- 60g parmesan
- 60g cashew nuts
- 80ml olive oil
- a bit of lemon juice
- salt
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