Smooshed carrots with coriander pistachio pesto and pickled onions from Ottolenghi Test Kitchen: Shelf Love (page 68) by Yotam Ottolenghi and Noor Murad

  • spring onions
  • carrots
  • coriander leaves
  • coriander seeds
  • garlic
  • limes
  • maple syrup
  • red onions
  • turmeric
  • Greek yogurt
  • pistachio nuts
  • chilli flakes
  • cumin seeds
  • EYB Comments

    Can substitute agave syrup for maple syrup; sweet potatoes or butternut squash for carrots; parsley for coriander leaves; and pine nuts for pistachio nuts.

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

  • Eat Your Books

    Can substitute agave syrup for maple syrup; sweet potatoes or butternut squash for carrots; parsley for coriander leaves; and pine nuts for pistachio nuts.

  • Shaxon on March 11, 2022

    Wow! This is a flavor bomb. I had a bunch of beautiful red carrots. They didn't soften so I had to cut them up instead of smooshing them, but they were still fabulous. I served it with the potato and aioli dish from the same book.

  • Meredythhaas on February 24, 2022

    This was absolutely delicious- a wonderful way to eat carrots!

  • KarinaFrancis on November 04, 2021

    A simple bag of sad carrots turned into an awesome side dish. Loved every bit of this, sweet roasted carrots contrast with the tangy toppings. A repeat for sure

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.