Cumin Roasted Carrots with Honey
INGREDIENTS FOR CARROTS
2 cups carrot tops & stems, chopped (from about 6-8 medium carrots)
1 cup parsley⅓ cup walnuts, or seed of choice
2 whole garlic cloves
½ cup olive oil
½ cup parmesan, shredded
⅛ cup of SHF Garlic Blossom Vinegar
⅛ cup lemon juice
⅛ teaspoon Sea Salt
⅛ teaspoon Black Pepper
PREPARATION OF PESTO
Rinse the carrot top greens to dislodge any dirt.
Pick out & discard any dry, yellowed, or otherwise-unappetizing looking leaves.
Discard tough stems.
Place the carrot top greens, parsley, garlic, walnuts, vinegar, lemon juice, salt, & pepper in a food processor.
Pulse several times. Scrape the sides down with a rubber spatula.
While the food processor is running, slowly pour in the olive oil in a steady stream.
Scrape the sides down with a rubber spatula.
Add in Parmesan & pulse until smooth.
INGRDIENTS FOR PESTO
Place cucumbers, onion and dill in a bowl. Pour the dressing over them, toss well and garnish with extra dill and more pepper as you choose.
