Entertaining

Carrot-top pesto with dipping carrots

Name: Carrot pesto with baby carrots recipe
Yield: 4
Ingredients: 150g macadamia; 2 bunches baby carrots with tops (you’ll need 150g carrot tops); 100g coriander; 2 garlic cloves; 60ml lemon juice; 15g yeast; 180ml oil; Mixed crudites, to serve (optional)

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by delicious. team

delicious. team

Aug 22, 2024

'I don’t peel baby carrots; the skin is so delicate, so I leave it on, and wash the carrots in very cold water. I also leave a small portion of the stalk on for presentation. You could split the carrots down the middle, or leave them whole." - Melissa Palinkas

This recipe is by Melissa Palinkas.

1 cup (150g) macadamias, roasted
2 bunches baby carrots with tops (you’ll need 150g carrot tops)
3 bunches (100g) coriander, roots removed, reserved for another use
2 garlic cloves
1/4 cup (60ml) lemon juice, or to taste
1/4 cup (15g) nutritional yeast (see notes, optional, substitute 1/3 cup parmesan)
3/4 cup (180ml) grapeseed oil or other neutral oil
Mixed crudites, to serve (optional)

Method

1.

Place macadamias in a food processor and pulse until a coarse crumb. Set aside.
2.

Remove tops from carrots, reserving carrots to serve. Bring a large saucepan of water to the boil. Blanch carrot tops for 30 seconds, then drain and refresh in iced water. Squeeze out excess water and roughly chop. Transfer to a blender with remaining ingredients and macadamia crumb and whiz until a coarse paste. Season to taste.
3.

To serve, place pesto in a bowl on a platter and serve with the reserved baby carrots and mixed crudites, if using.

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Recipe Notes

Pesto will keep in a jar in the fridge for up to 2 weeks. Nutritional yeast is a deactivated yeast that’s sold in the form of flakes or powder. It’s a popular ingredient in vegan cooking due to its cheesy, nutty flavour. It’s available from selected supermarkets and health food shops.