Roast Carrots with Parsley Pesto
• 100 g of hazelnuts
• 3 tbsp by Olive Oil
• 1 c.p. Concentrated Apple Juice
• 1 c.s. Umeboshi vinegar or apple cider vinegar
• ½ tsp fennel powder
• ½ tsp cumin powder
• ½ tsp ground cinnamon
• Sea salt
½ cup of parsley
½ cup of fresh basil
(herbs finely chopped, without the hard stems)
1 tbsp olive oil
1tbsp white miso
½ tsp umeboshi paste (or salt to taste)
5 tbsp water
1. Wash carrots and put in a baking dish. You can leave them whole if they are not too big, otherwise cut the bigger ones through so they all have approximately the same size. Brush them with the dressing and bake at
180-200 ºC for about 15 minutes (depending on the thickness of the carrots and how crisp they want them).
2. Chop the hazelnuts in rough pieces and add on top of the carrots. Gratin for another 5 minutes or until lightly toasted (making sure hazelnuts do not burn).
3. To make the pesto, put all ingredients together and mix with a hand blender or food processor. If the pesto seems too thick, add some more water.
Serve the carrots with some pesto on top.
There is a variety of toppings we can use in this dish. You may want to use almonds instead of hazelnuts, or even pumpkin seeds.
You can make parley pesto, parsley & basil pesto, coriander pesto. See what you find in your local market or garden!
According to Traditional Chinese medicine, carrots are thermally neutral in nature and have a sweet taste; strengthen the spleen-pancreas, digestion function; improve liver functions and stimulate the elimination of toxins; they are also diuretic. This is a lot for the simple carrot, never underestimate its power!