Colorful Carrot Salad With Citrus Pesto

  1. To make the pesto, put the orange zest, almonds, pumpkin seeds, mint, parsley and Parmesan cheese in a blender. Drizzle in 8-10 tbsp olive oil and blitz to form a paste. Add a pinch of sugar and season.
  2. To prepare the carrots, heat the stock, orange juice and 2 tbsp olive oil in a saucepan with 1 tsp sugar and a pinch of salt and bring to a boil. Add the carrots and cook, covered, for 3-4 mins.
  3. Transfer the carrots to serving plates, then garnish with the pesto and fresh mint leaves. Serve with crusty bread.

orange, almonds, pumpkin seeds, mint, flat leaf parsley, parmesan cheese, olive oil, sugar , orange and, vegetable stock, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/18101 (may not work)

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