halfbakedharvest4.3
Spring Pea and Carrot Salad with Carrot Top Pesto.
Doesn't this salad just seem like something the Easter bunny would love?
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●food processor
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Carrot Top Pesto
2
In the bowl of a food processor or high powered blender, combine the carrot top greens, basil and pine nuts. Pulse until finely chopped. With the machine still running, drizzle in the olive oil. Add the parmesan, a pinch of crushed red pepper flakes and season with salt. Taste and add more salt if needed. Pour into a glass jar and keep in the fridge until ready to serve.
carrot top greens (can sub 2 cups fresh arugula or baby kale)2 cupscup olive oil1/2olive oil2 tablespoonspinch of crushed red pepper flakessalt (to taste)salt + pepper (to taste)
3
Pea and Carrot Salad*
4
Preheat the oven to 350 degrees F.
5
On a large baking sheet, toss the torn bread with the olive oil, garlic, salt and pepper until all the bread is evenly and well coated. Place in the oven and bake for ⏱️ 10-15 minutes, tossing half way through until the bread is golden and toasted.
cup olive oil1/2olive oil2 tablespoonsgarlic (minced or grated)1 clovesalt (to taste)salt + pepper (to taste)
6
Meanwhile in a large salad bowl, toss together the carrot ribbons, snap peas, watercress or spinach, and fresh herbs. Add a couple tablespoons of the pesto sauce and toss once more, making sure to evenly coat the veggies. Add the toasted bread and sprinkle on the feta cheese. Serve with the remaining carrot top pesto.
fresh snap peas2 cupsfeta cheese (crumbled (omit if vegan))8 ounces
Nutrition Facts
calories
564 kcal
fat Content
36 g
serving Size
1 serving
fiber Content
2 g
sugar Content
4 g
sodium Content
634 mg
protein Content
10 g
cholesterol Content
38 mg
carbohydrate Content
11 g
saturated Fat Content
10 g
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