Carrot top pesto + carrot ribbon salad

Try the vibrant flavors of carrot top pesto paired with delicate carrot ribbons for a refreshing and tasty salad bursting with freshness and herbs.

Ingredients:

• 1 bunch carrots (with tops)
• 1 clove garlic, finely chopped
• 1/4 cup walnuts, finely chopped
• 1/4 cup olive oil
• salt and pepper to taste
• splash of red wine vinegar

Instructions:

1. Start by separating the carrot tops from the carrots and soaking them in a bowl of cold water to get rid of any dirt. Clean the carrots thoroughly and set them aside. Once the tops have soaked, make sure to dry them off with a paper towel before moving on.
2. Finely dice the carrot tops and put them in a small bowl. Mix in the finely chopped garlic, walnuts, and olive oil until well combined. Season with salt and pepper to your liking. Keep the mixture to the side for later use.
3. Using a sharp knife or vegetable peeler, peel the carrots into thin strips and place them in a bowl of cold water. Remove any tough parts or remaining carrot tops. Let the strips sit in the water for a minute or two (this will help maintain their crunch and color). Drain the strips and gently dry them with a paper towel. Put them back in the bowl and add the carrot top pesto, mixing everything together. Sprinkle some red wine vinegar over the top and toss once more. Serve right away.

Summary:

• Calories: 806 kcal
• Fat: 74 g
• Protein: 8 g
• Carbs: 35 g
• Potassium: 1127 mg
• Magnesium: 87 mg