SPRING PEA AND CARROT SALAD WITH CARROT TOP PESTO
INGREDIENTS:
CARROT TOP PESTO
- 2 cups carrot top greens can sub 2 cups fresh arugula or baby kale
- 1/2 cup fresh basil
- 1/4 cup toasted pine nuts (pistachios almonds or pumpkin/sunflower seeds will also work)
- 1/2 cup olive oil
- 1/3 cup grated parmesan omit if vegan
- pinch of crushed red pepper flakes
- salt to taste
PEA AND CARROT SALAD
- 1 pieces loaf ciabatta or sourdough french bread torn into bite size (use gluten free bread if needed)
- 2 tablespoons olive oil
- 1 clove garlic minced or grated
- salt + pepper to taste
- 3 carrots cut into ribbons or sliced thin
- 2 cups fresh snap peas
- 2 cups fresh watercress or baby spinach
- handful of fresh parsley or mint I used a combo of both
- 8 ounces feta cheese crumbled (omit if vegan)
INSTRUCTIONS:
CARROT TOP PESTO
- In the bowl of a food processor or high powered blender, combine the carrot top greens, basil and pine nuts. Pulse until finely chopped. With the machine still running, drizzle in the olive oil. Add the parmesan, a pinch of crushed red pepper flakes and season with salt. Taste and add more salt if needed. Pour into a glass jar and keep in the fridge until ready to serve.
PEA AND CARROT SALAD
- Preheat the oven to 350 degrees F.
- On a large baking sheet, toss the torn bread with the olive oil, garlic, salt and pepper until all the bread is evenly and well coated. Place in the oven and bake for 10-15 minutes, tossing half way through until the bread is golden and toasted.
- Meanwhile in a large salad bowl, toss together the carrot ribbons, snap peas, watercress or spinach, and fresh herbs. Add a couple tablespoons of the pesto sauce and toss once more, making sure to evenly coat the veggies. Add the toasted bread and sprinkle on the feta cheese. Serve with the remaining carrot top pesto
Available at the Oakmont Farmer’s Market 5/31:
-Sourdough bread available from Crusty Delight
-Spinach, carrots, kale, parsley available from Salvaterra’s Gardens