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.

Cooking time

40m

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