Honey Harissa Carrots with Carrot Top Pistachio Pesto
Cook Time
50 minutes
Prep Time
10 minutes
Serves
4
Honey harissa carrots are sweet and spicy roasted carrots caramelised in honey, served with a fresh and fragrant carrot-top pistachio pesto, and layered over Greek yoghurt. Yum.
Ingredients
Honey Harissa Carrots
- 500g Dutch carrots with tops
- 100g pistachios
- 2 tbsp olive oil
- 1 tsp cinnamon
- 1/2 tbsp smoked paprika
- 1/2 tsp cumin
- 1.5 tbsp harissa
- 1.5 tbsp honey
- 1 garlic clove
- 1 tsp salt
- 1 tsp pepper
Carrot Top Pistachio Pesto
- 1 cup carrot tops
- ½ cup mint leaves plus extra for garnish?
- ½ cup parsley leaves
- ½ cup extra virgin olive oil
- 1 lemon, juice & zest
- 1 garlic clove
- 1/2 tsp salt
- 1/1 tsp pepper
To Serve
- 3 dessert spoons Greek yoghurt
- Extra chopped pistachios and herbs
Instructions
- Trim your carrot tops, reserve the tops for the pesto. Remove any little veiny bits as well.
- Preheat the oven to 200 C / 392 F, add carrots to a baking tray along with olive oil, cinnamon, smoked paprika, cumin, salt and pepper. Mix to combine then bake for 20 minutes.
- Make the pesto:
- To make in a mortar and pestle: finely chop your carrot tops, measure out 1 cup of the chopped tops. Chop mint, parsley and pistachios, then place it all in a mortar and pestle with lemon zest and juice, olive oil, salt and pepper. Grate in the garlic with a microplane. Pulverise to combine into a loose mixture.
- To make in a food processor: Add carrot tops, mint, parsley, pistachios, lemon, zest, juice, and garlic. Turn the processor on and slowly add the oil, keep blending until you have a pesto consistency.
- Add 1 tbsp of harissa and honey, grate over a clove of garlic to the carrots mix and bake again for 15-20 minutes until the carrots are caramelised and tender.. Remove from the oven to cool for a couple of minutes before plating up.
- To serve, add Greek yoghurt to a platter or individual plates, swirling to cover the area. Add roasted carrots and spoon over carrot top pesto and extra chopped pistachios and herbs.