Oven-roasted carrots with carrot top-walnut pesto from Vegetable Kingdom: The Abundant World of Vegan Recipes (page 210) by Bryant Terry

  • sesame seeds
  • carrots
  • fresh ginger
  • lemons
  • dried oregano
  • parsley
  • sumac
  • pine nuts
  • cumin seeds
  • dried porcini mushrooms
  • white miso
  • nutritional yeast flakes
  • raw cashew nuts
  • carrot tops
  • white pepper
  • clementine juice
  • fine sea salt
  • toasted walnuts
  • dried thyme

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

  • potatooryam on November 24, 2020

    I love this carrot top pesto. I now buy carrots for the tops instead of the carrots themselves so we can make sure we always have a jar of this in the fridge or freezer. The only change I make is to use mushroom powder instead of making the umami powder (though I've also left this out entirely and it's still delicious) and I'll sometimes throw in other herbs if they need to be used. The miso is the real secret to this recipe.

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