
20 May 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…
- Cut into even pieces
- Toss in good olive oil
- Salt & Pepper
- 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.
- Big handful of Curly Kale ( We grow ours organically in Kildare
- Fresh Basil
- Mixed nuts (peanuts, walnuts, almonds) or whatever you have in the pantry!
- Lemon juice
- Olive oil
- Garlic
- 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