Colorful Carrot Salad With Citrus Pesto

• 1 None orange, zested and juiced
• 3 tbsp blanched almonds
• 2 tbsp pumpkin seeds (also known as pepitas)
• 6 sprigs fresh mint, leaves finely chopped + extra leaves for garnish
• 6 sprigs fresh flat leaf parsley
• 1/4 cup Parmesan cheese, shaved
• 10-12 tbsp olive oil
• 1 tsp sugar + 1 pinch
• 1 lb orange and purple carrots, peeled into long, thin strips
• 3/4 cup vegetable stock
• None None crusty bread, to serve

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)