Carrot Top Pesto with Ribboned Carrot Salad

A vibrant and refreshing salad featuring delicate carrot ribbons tossed in a flavorful carrot top pesto.

Ingredients

1	bunch carrots (with tops)
1	clove garlic, finely chopped
¼	cup walnuts, finely chopped
¼	cup olive oil
	salt and pepper to taste
	splash of red wine vinegar

Instructions

• 1. Begin by thoroughly cleaning the carrot tops by removing them and soaking in a bowl of cold water. Rinse and clean the carrots, then set them aside. Once the carrot tops are clean, drain them and gently pat them dry with a paper towel.
  2. Finely chop the cleaned carrot tops and transfer them to a small bowl. Add in the finely chopped garlic, walnuts, and olive oil. Stir the mixture to combine all the ingredients thoroughly. Season with salt and pepper to taste. Set the pesto aside.
  3. With a sharp paring knife or a vegetable peeler, skillfully peel the carrots into thin, elegant ribbons. Place the carrot ribbons into a bowl of cold water. Discard any tough carrot cores and the remaining tops. Allow the ribbons to soak briefly to maintain their crispness and vibrant color. Drain the ribbons and gently pat them dry with a paper towel. Return the ribbons to the bowl and generously coat them with the prepared carrot top pesto. Toss the ribbons gently to incorporate the pesto. Drizzle a splash of red wine vinegar over the salad and toss again to enhance the flavors. Serve the dish immediately for optimal freshness.

Jul 18, 2024