It’s been awhile since I’ve posted a new recipe here. I just haven’t been creating many new recipes these days. Most nights I make very, very simple dinners for Doug and I that are not all that exciting to anybody but us! We eat well but it’s a lot of kale salads and simple roasted veggies around here. Quick, easy fare that I can make after Hermione goes to bed and before I collapse for the night!
However, the other day at the farmer’s market inspiration struck! I saw the most beautiful carrots with big leafy tops and knew I had to bring them home. Carrots tops often get ignored and discarded which makes me so sad! Instead of wasting these beautiful carrots tops I turned them in a bright pesto that perfectly complimented the roasted carrots and avocado in this salad. I plan to keep this salad in heavy rotation all summer!
Roasted Carrot and Avocado Salad with Carrot Top Pesto
- 1 bunch carrots with tops
- 1 avocado
- 1/2 cup walnuts
- 1/4 cup basil
- 2 T lemon juice
- 3 T olive oil
- 2 T hemp seeds
- a few springs of cilantro
- sea salt
- Preheat your over to 400
- Cut the tops from the carrots and reserve
- Peel the carrots and slice lengthwise
- Place the carrots on a baking sheet, drizzle with 1 T of the olive oil and a large pinch of sea salt
- Roast the carrots for about 20 minutes or until just tender
- While carrots are roasting make the pesto by combining the carrot tops ( leaves only, not the hard stems), basil, walnut, lemon juice, olive oil in a Vitamix or food processor. Add sea salt to taste. Adjust consistency to your liking by adding more olive oil.
- When carrots are done arrange them on two plates. Place half of the avocado (sliced) on each plate with the carrots.
- Top the carrots and avocado with a few spoonfuls of the pesto, a sprinkle of hemp seeds and a few sprigs of cilantro
