April Bloomfield served up roasted carrots with carrot-top pesto and burrata mozzarella on Saturday Kitchen.
April says: “Impress your guests with this side dish combo of sweet roasted carrots and creamy mozzarella, served with homemade pesto.”
The ingredients are: 4 tbsp extra-virgin olive oil, 20 small carrots, scrubbed well but not peeled, carrot tops reserved, 40g delicate carrot tops, stems removed (from above), small handful of basil leaves, 1 tbsp lemon juice, 225g Burrata mozzarella, at room temperature, drained, sliced and sea salt.
For the carrot-top pesto: 100g delicate carrot tops (from above), stems removed, roughly chopped
small handful of basil leaves, 55g walnut halves, 25g Parmesan, finely grated, 1 garlic clove, halved lengthwise and 1 tsp sea salt and 110ml extra-virgin olive oil.