Cumin Roasted Carrots and Carrot Top Pesto
Category / Soup Inspired Recipes
Here we use the carrot, top to tail, not wasting a scrap! Fragrant spiced carrots roasted until sweet and tender topped with a nutty carrot top pesto.
Elspeth Allison
Having worked in food for over 10 years, Elspeth started in the catering industry in and around London for supper clubs, private events and weddings. Later after gaining some experience within the magazine and editorial sector, Elspeth landed a dream job on Jamie Oliver's food team. This incredible opportunity gave Elspeth the chance to find a love for creating beauty and style with the food, props and recipes she styles. Now Elspeth has become a freelance food stylist and recipe writer working with various clients around the south-west of England. www.elspethallison.com
Directions
- Preheat the oven to 400°F.
- Place the carrots (tops removed and put to one side) onto a large baking sheet, scatter over the cumin seeds and drizzle with oil. Season and toss together until coated. Roast in the oven for 25-30 minutes, turning halfway until golden.
- Meanwhile, wash the carrot tops and remove any woody stems. Dry with a tea towel or in a salad spinner. Finely chop the green tops and add to a bowl. Roughly chop the walnuts and tip into the bowl. Grate over the pecorino, pour over the oil and season. Mix together.
- Warm the Amy’s Organic Quinoa, Kale & Red Lentil Soup according to package instructions.
- Divide between bowls and top with the roasted carrots and pesto.
- Any remaining pesto can be tossed through the pasta.
Pro tip
If you have any leftover herbs in the fridge, add these to the carrot tops for another layer of flavor.