Five fingers
2020-08-13 / test@t
Fried carrots with pesto and pistachios
Carrots and pesto, firstly, look very nice together, and secondly, they can serve as an appetizer, as a side dish, and act independently as a hot dish. The main thing is to bring the carrots in the oven to the desired condition, when they are still bright, but no longer crunchy.
Ingredients
- 1 kg of young carrots
- 34 ml extra virgin olive oil
- 70 g salted pistachios
- 70 g pesto
- a handful of basil leaves for garnish
- sea salt
- freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Preheat the oven to 200C.
Step 2
Wash the carrots with a brush, if they are young and the skin is tender - you can not peel them. Cut off the tails and tops, leaving 1 cm of green leaves.
Step 3
Add 2 tablespoons. olive oil, 1 tsp. sea salt and 1/2 tsp freshly ground black pepper. Rub the oil and spices into the carrots well and place them on a baking sheet lined with baking paper.
Step 4
Place the carrots in the oven for 25-30 minutes, they should be soft and golden. Then cool it down.
Step 5
Fry the pistachios in a dry frying pan and grind in a blender to leave small pieces.
Step 6
Place the carrots on a platter, drizzle with pesto, sprinkle with pistachios and garnish with basil leaves.
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