Savour the vibrant blend of Dutch carrots and the aromatic freshness of coriander-carrot top pesto in this uniquely delightful recipe.
SERVES 4-6 as a side
INGREDIENTS
- 2 Bunches of Dutch carrots (see tip)
- ½ cup Fresh coriander
- 1 Green chilli, deseeded and roughly chopped
- 1 Lime, zest and juice, plus wedges to serve
- 1 tsp Sea salt
- ½ cup Plus 2 tbsp Olive oil
- ½ cup Raw peanuts, lightly toasted
- 2 tsp Smoked paprika
- 1 tsp Ground cumin
- 2 tbsp Maple syrup
METHOD
1 Cut the green tops off the carrots and set the carrots aside. Give the carrot tops a good wash. Trim the leafy bits from the larger stalks so that you have about 1 cup of leaves.
2 Place the 1 cup of retained leafy carrot tops into a blender along with the coriander, green chilli, lime zest and juice, salt, and ½ cup of olive oil. Add half of the peanuts and blend to a chunky pesto. You can add a bit more oil for a runnier consistency. Set aside. Reserve the remaining peanuts for garnish.
3 Peel the carrots and cut any larger ones in half lengthways so they are all roughly the same size.
4 Heat a barbecue or grill plate over medium heat. Combine the paprika, cumin, maple syrup, and remaining 2 tbsp of olive oil in a small bowl.
5 Brush the carrots with the dressing and then place on the grill. Cook until tender, turning occasionally to lightly caramelise all over.
6 Transfer to a serving plate and top with the pesto and remaining peanuts. Serve with lime wedges.
TIP: You can make the pesto with just coriander or just carrot tops (about 1½ cups of either). It’s up to you!
RECIPE: Yalia Yilmaz
This recipe was originally published in the article Celebration Season in Issue 34 – Secrets of Self-Care. You can purchase this issue and enjoy more enchanting content here.