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Roasted carrots with carrot-top pesto and burrata
Fruit and vegetables
20 small
carrots
, scrubbed well but not peeled,
carrot
tops reserved
small handful of
basil
leaves
1 tbsp
lemon juice
100g/3½oz delicate
carrot
tops (from above), stems removed, roughly chopped
small handful of
basil
leaves
1
garlic
clove, halved lengthwise
Cooking ingredients
4 tbsp extra-virgin
olive oil
sea salt
55g/2oz
walnut
halves
1 tsp
sea salt
110ml/3¾fl oz extra-virgin
olive oil
Dairy, eggs and chilled
225g/8oz
burrata
, at room temperature, drained, sliced
25g/1oz
Parmesan
, finely grated
Other
40g/1½oz delicate carrot tops, stems removed (from above)
Back to recipe
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