Farm Veggies with Carrot Top Pesto
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Farm Veggies with Carrot Top Pesto
Recipe by Magdalena Roze
Serves 4 • ½ cup leftover pesto.
Ingredients
1 bunch of small baby carrots with tops
1 bunch of radishes with leaves
250 g colourful cherry tomatoes if available (or 2 truss tomatoes)
2 cucumbers
2 tablespoons apple cider vinegar
1 teaspoon salt
500 g cottage cheese
Carrot top pesto
1½ cups (washed and drained) chopped carrot top leaves and radish leaves (from the bunch of carrots and radish)
100g nuts like macadamias.
80g pepitas
2 garlic cloves
80g parmesan
juice of 1/2 lemon
150g olive oil
Salt and pepper
METHOD
Cut the tops off the carrots and radishes, trim the stalks (carrot stalks are very bitter) and set aside for the pesto. Now chop your carrots, radishes, tomatoes, and cucumbers so they’re chunky enough to scoop up the cottage cheese. Place them all in a bowl with the vinegar and salt and set aside for about 30 minutes.
For the pesto, place the leaves in a food processor and pulse until finely chopped. Add garlic, parmesan and lemon juice and pulse until smooth. Next add the olive oil and nuts and pulse until well combined but leaving nuts a little gritty. Season with salt and pepper.
To serve, spoon your cottage cheese on a large serving dish and arrange your vegetables over the top in a nice colourful mess. Generously drizzle over the pesto. If you’re entertaining, encourage your guests to eat with their hands; it always tastes better that way!
Note
Store the leftover pesto in a sealed container in the fridge and use as a delicious addition to salads.
