Roasted carrots with carrot-top pesto and burrata from A Girl and Her Greens: Hearty Meals from the Garden (page 70) by April Bloomfield and J. J. Goode

  • basil
  • carrots
  • Parmesan cheese
  • walnuts
  • carrot tops
  • Maldon salt
  • burrata cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • patioweather on March 04, 2022

    I didn't have walnuts, so I used pine nuts instead. There was enough basil in this that it just tasted like normal pesto and I did not notice the bitterness of the carrot tops. I'll make the pesto again but I'm not sure I will make the overall recipe. There's too much fussiness. Peel some carrots and not others. Peel some garlic and not others. Cook it on the stove and then the oven. Etc. I did find multiple versions of this recipe, though, and some were more fussy than others.

  • Zosia on July 06, 2016

    Really delicious! The rich cheese, slightly bitter pesto and lemony greens were the perfect complements to the sweet carrots. I made a mistake and purchased crema di burrata, the creamy interior of burrata cheese without the mozzarella shell....a happy mistake in the end since I think it accomplished what it was supposed to do in this dish and made a fabulous white pizza topping!

  • consortiumlibrary on July 05, 2016

    Really loved this. Made with fresh baby carrots (greens attached) from farmers' market. Was out of walnuts, so substituted pine nuts. Next time will double recipe - everyone wanted seconds. Use cast iron pan for better browning of carrots. The finished plate is picture perfect.

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