Tuesday, July 5, 2016

Zaatar Rainbow Carrots with Pistachio Pesto




Carrots:

2 bunch rainbow carrots, washed, peeled and cut in half lengthwise (leave a bit of the stem on)
2 T. zaatar 
1/3 c olive oil
1/2 t. salt

In a large bowl, combine the carrots, zaatar, olive oil and salt. Grill (on medium-low) OR roast the carrots at 325 for 30 minutes. Cool and arrange on platter. Spoon pesto on top to serve. Garnish with fresh mint and dill.

Pistachio Pesto:

3/4 c toasted pistachos
1 c. basil leaves
2 T. parmesan cheese
1 clove garlic, peeled and smashed
1/3 c olive oil
1/4 t. salt

In a blender or food processor, pulse all the ingredients together to form a chunky sauce.  The pesto can be made twenty fours hours in advance.




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