Carrots, Burrata, & Pesto

This delicious and simple recipe is great for a starter, a side served by itself, or even as a snack with a fresh baguette. Slightly roasting the carrots extracts the sweetness. This time, I swapped out the homemade carrot top pesto for a store bought basil pesto. I have made the carrot top pesto before, and it is delicious. I recommend trying it if you have more time. Simply enjoy and dive into this multi colored plate of goodness.

RECIPE

Prep time:  10 minutes

Total time:  30 minutes

Gluten free/ dairy free/ vegetarian

Recipe type: side / starter

Serves: 4-6

INGREDIENTS

  • 20 Multicolor farmer market carrots (w. stems on top if using them to make the homemade pesto)
  • 2 T olive oil
  • ½ lb of burrata mozzarella cheese
  • 2 cloves of garlic
  • 1 tsp. of sea salt
  • Half a lemon, juiced
  • Small handful of basil leaves
  • Pomegranate seeds
  • Fresh bread for serving, optional

 

Carrot Top Pesto

  • 4 cups of lightly washed carrot tops, stems discarded and roughly chopped
  • Handful of basil leaves
  • ½ cup of walnuts, toasted
  • 1 oz. of grated parmesan cheese
  • 1 -2 cloves of garlic
  • 1 tsp of flaky sea salt
  • ½ cup of extra-virgin olive oil

 

DESIGN

  • Preheat the oven to 400 degrees Fahrenheit.
  • Combine all the ingredients for the carrot top pesto into a food processor including the basil.
  • Pulse and add in the parmesan, garlic, nuts, and salt.
  • Layer a baking sheet with aluminum foil or parchment paper.
  • Rub the carrots in the oil and seasoning.
  • Place in the oven for 15-20 minutes so they have a crispy texture with light brown spots.
  • You will need to move them around a bit to get them nice and mushy.
  • Let cool slightly.
  • Toss the carrots.
  • Add a few drops of pesto.
  • Sprinkle with burrata and top with flaky sea salt and pomegranate seeds for a little added texture.  
  • Serve with bread or as a side dish.

 

 

 

Recipe Inspiration Kenzi Wilbur from Food52.

Photography Kate Zimmerman.

 

NourishCat Looke Thompson