Spring Pea and Carrot Salad with Carrot Top Pesto.
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Half Baked Harvest · by Tieghan Gerard★ 4.3 (6)

Spring Pea and Carrot Salad with Carrot Top Pesto.

NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 15%
CARBS 51G45% OF CAL
6G FIBER0G ADDED3G INTRINSIC42G OTHER3G TOTAL SUGAR
FAT 24G48% OF CAL
3G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant salad of snap peas, carrots, and watercress topped with a bright carrot-top basil pesto and crunchy pine nuts. Light and fresh, it's a spring main with herbaceous depth.

mainamericansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 cups carrot top greens (can sub 2 cups fresh arugula or baby kale)
  • 1/2 cup fresh basil
  • 1/4 cup toasted pine nuts (pistachios (almonds or pumpkin/sunflower seeds will also work))
  • 1/2 cup olive oil
  • 1/3 cup grated parmesan (omit if vegan)
  • pinch of crushed red pepper flakes
  • salt (to taste)
  • 1 pieces loaf ciabatta or sourdough french bread (torn into bite size (use gluten free bread if needed))
  • 2 tablespoons olive oil
  • 1 clove garlic (minced or grated)
  • salt + pepper (to taste)
  • 3 carrots (cut into ribbons or sliced thin)
  • 2 cups fresh snap peas
  • 2 cups fresh watercress or baby spinach
  • handful of fresh parsley or mint (I used a combo of both)
  • 8 ounces feta cheese (crumbled (omit if vegan))
PREP
15M
SODIUM
774MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.