Roast carrots with carrot top pesto and almonds
A tasty dish that hits all the spots: sweet, tangy, creamy and nutty. If you like, add some pulses or grains to bulk this out into a more robust dish. And if you have more carrot tops than you need, make some extra pesto to keep in the fridge.
Prep 10 min
Cook 35 min
Serves 4
200g shelled whole almonds
6 large carrots, quartered lengthwise, or 10 small carrots, scrubbed and halved, keeping the tops intact
4 tbsp rapeseed oil, plus a little extra to finish
Salt and black pepper
For the carrot top pesto
60g cashew nuts
50g carrot tops
25g bunch fresh coriander
2 tbsp dijon mustard
1 garlic clove, peeled and
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