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Collection: Sides
Recipe By: Steve Hamilton
Carrots: Baked Pesto With Ricotta Cream
Ingredients
- BAKED CARROTS:
- 1lb carrots, baby or with tops
- 3 tbsp pesto
- 2 tbsp honey
- Salt/pepper
- RICOTTA CREAM:
- 8oz ricotta
- 1 pieces garlic, pressed
- 2 teasp. honey
- Salt/pepper
- EXTRAS:
- 4oz olives, chopped
- 4oz feta, crumbled
- parlsey
- 4oz pistachio, chopped
Directions
BAKED CARROTS:
- Turn on the oven at 300F.
- Cut off most of the top of the carrots. Wash them thoroughly, but without peeling them.
- Place the carrots in an ovenproof dish. Spread the pesto, honey, salt and pepper over the carrots and give it a good stir. Bake the carrots for 30 min. Feel free to turn them along.
RICOTTA CREAM:
- Blend the ricotta, garlic, honey, salt and pepper together to a creamy consistency.
- Spread the cream on a plate and place the baked carrots on top. Pour the pesto left in the dish over the carrots. Sprinkle with olives, feta, parsley and pistachios.
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