Popular Conditions & Diets
Ingredients
12
Time
35m
Serves
6
Recipe by Jaclyn Irwin
Ingredients
12
Time
35m
Serves
6
2 bunches
Carrots
tops removed, peeled
1/4 tsp
Kosher Salt
or to taste
1/4 tsp
Black Pepper
1/3 cup
Almonds
toasted
1/2 tsp
Coriander Seeds
toasted
Side
Gluten-Free
1 1/2 cups
Carrot Tops
washed and dried
2/3 cup
Fresh Parsley
divided
1 Tbsp
Lemon Juice
plus zest
1/2 cup
Extra-Virgin Olive Oil
1 1/2 cups
Full Fat Plain Greek Yogurt
1
Garlic Clove
finely grated
1/3 cup
Fresh Mint
finely chopped
1
Preheat the oven to 425℉.
2
Place the peeled carrots on a baking sheet and drizzle with olive oil and season with salt and pepper. Transfer to the oven and bake for 30 to 40 minutes or until cooked through.
3
In a food processor, add the almonds and coriander seeds. Pulse until mostly broken down. Add the carrot tops, half the parsley and the lemon juice. Blend until mostly chopped. With the motor running, pour in the olive oil and blend until smooth. Season with salt and pepper. Set aside.
4
Finely chop the remaining parsley. In a bowl, mix together the yogurt, garlic, mint, parsley and lemon zest.
5
Spread the yogurt mixture on a plate or platter. Top with the roasted carrots and then the pesto. Enjoy!
6
Substitutions: Almond Allergy: use walnuts, pine nuts or pumpkin seeds instead of almonds.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
