Oz Harvest is all about reducing food waste and this is a little recipe we came up with during a Confinement Cooking session that does just that, which is good for the environment and the hip pocket. These #hereforhope recipes are designed to create awareness for people with food insecurities. Every $1 donated to @OzHarvest = 2 meals https://events.ozharvest.org/hereforhope
Full Recipe in Details
600g Baby Carrots (Scrubbed and Trimmed)
Australian Olive Oil
4 sprigs of thyme
full fat yoghurt
CUT OFF GREEN CARROT TOPS AND PUT ASIDE FOR THE PESTO LATER.
PLACE THE CARROTS IN A BAKING TRAY.
SPRINKLE WITH A BIT OF CUMIN & A BIT OF CORIANDER POWDER.
generous pinch of salt.
ADD IN generous amount of good Australian olive oil, toss the carrots until everything is evenly coated.
BAKE on 200 FOR about 20 MINUTES.
TURN THE CARROTS OCCASIONALLY WHILST BAKING
while carrots are in the oven prepare pesto.
chop up carrot tops and coriander roughly and put into kenwood food processor.
add in 3 gloves of garlic, grade in some parmesan (as much as you like, but about 60g), generous amount of olive oil 100-150ml and a pinch of salt.
let the processor run until almost smooth texture is made.
add in roasted pine nuts to only break up a little bit (we want to keep that crunchy texture of the nut)
REMOVE THE CARROTS FROM THE OVEN.
to serve lay some yoghurt down on a big plate-
put the pesto over the carrots and coat evenly.
lay on top of the yoghurt, add some more pine nuts and sprinkle some olive oil.