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Garden Carrots with Carrot Top Pesto

From the Kitchen of Executive Ian Rynecki. Pair this with Petit Verdot!

Pro-Tip: Begin the meal with a glass of Petit Verdot and a cheese plate. When pairing Petit Verdot with cheeses you have a few options. The cheese has to be big enough to overpower the wine yet you don’t want to lose the flavor of the wine in the process. For this reason, smoked cheeses or nutty aged cheddars are your best bet. Smoked Gouda, Manchego, VAT 17 Cheddar, or really any cheddar with more than 18 months of age would be appropriate.

INGREDIENTS

2lbs Baby Bunched Carrots, With Green Tops
1 Pint Basil, Packed
¼ Cup Extra Virgin Olive Oil
¼ Cup Plus 2 Tbsp Grapeseed Oil
2 tsp Salt Black Pepper
1 Tbsp Tarragon
Juice and Zest From 1 Lemon
¼ Cup Walnuts, Toasted
½ Cup Grated Parmesan Cheese
1 Tbsp Elysium Citrus Blossom Honey

METHOD

Preheat the oven to 450°F. Remove the green leafy tops from the carrots, wash and set aside. Give the carrots a good wash to remove any soil. Toss them with the 2 tablespoons of grapeseed oil, 1 teaspoon of salt, and 5 turns of cracked black pepper.

Place the carrots in a roasting dish and roast in the oven for 10-20 minutes (depending on the thickness of your carrots) until caramelized.

While the carrots are roasting, get out your food processor and put the following ingredients in the base (the machine is not running) the walnuts, parmesan cheese, honey, lemon juice, lemon zest, tarragon, basil, and carrot green tops.

Pulse a few times to combine all the ingredients together. With the food processor running, drizzle the extra virgin olive oil and grapeseed oil in a steady stream, and add the remaining salt. Make sure not to over-blend the mixture, as the friction will create heat and discolor your pesto.

Taste for seasoning, adding more salt and lemon juice as needed.

View More of Chef Ian’s Recipes

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