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RECIPE: Carrot Ribbons With Toasted Walnuts and a Carrot-Top and Lemon Pesto Dressing
- Yield: Serves 4–6 1x
Description
This vibrant salad combines sweet, crunchy carrots with the earthiness of toasted walnuts, all brought together by a zesty carrot top and lemon pesto dressing. It’s a refreshing dish that’s a colorful side for any meal.
Ingredients
Units
Scale
- 1 cup raw walnut halves, divided
- 2 cups carrot-top leaves, packed (save the stems to use in a stock)
- 1 medium garlic clove, peeled
- 1 Tbsp fresh lemon zest
- 3 Tbsps fresh lemon juice
- 1/3 cup grated Parmigiano Reggiano cheese
- 1/3 cup olive oil
- 1/3 cup water
- Sea salt
- Freshly ground black pepper
- 1 3/4 lbs carrots, peeled
- 1 cup fresh flat-leaf parsley leaves, packed
Instructions
- Preheat the oven to 350°F. Place the walnuts on a standard-sized baking sheet and place in the oven until toasted and fragrant, about 8 minutes.
- Transfer 1/2 cup of the nuts to a food processor and set aside the remaining 1/2 cup.
- Add the carrot leaves, garlic, lemon zest, and lemon juice to the nuts and process until very finely chopped. Add the Parmesan cheese and pulse just to combine, then drizzle in the olive oil while processing until the dressing is smooth but slightly chunky. Pour in the water to thin out the dressing, then season to taste with salt and pepper.
- Use a vegetable peeler to peel the carrots lengthwise into strips and place in a large bowl. Add the dressing to the bowl and toss to coat the carrot ribbons completely. Add the remaining walnuts and parsley and toss again until combined. Season to taste with more salt and pepper, if desired. Serve immediately or within a few hours.
