Roasted Carrots, Kale Pesto & Parmigiano

Roasted Carrots & Kale Pesto topped with Parmigiano Reggiano shavings.

This is a simple side dish or light lunch with fresh sourdough bread. All ingredients are available from the farm shop.

Method

Roasted Carrots – You really don’t need me to explain this but here goes…

1. Cut into even pieces
2. Toss in good olive oil
3. Salt & Pepper
4. Roast for 20 mins at 220*

Kale Pesto – If you got it in your farm box, great! If you didn’t order a farm box and came here for inspiration, make yourself at home.

1. Big handful of Curly Kale ( We grow ours organically in Kildare
2. Fresh Basil
3. Mixed nuts (peanuts, walnuts, almonds) or whatever you have in the pantry!
4. Lemon juice
5. Olive oil
6. Garlic
7. Salt & Pepper

Blend all together and you have kale pesto.

Plate up – Get your finest china (or a plate)

Lay out carrots, top with kale pesto, shave some parmigiana on top (or some toasted pine nuts in your going dairy free)

Enjoy