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Roasted Carrots with Carrot-Top Pesto and Burrata Mozzarella

Sweet roasted carrots and creamy burrata served with a homemade walnut and carrot-top pesto and fresh basil garnish.

VegetarianSide DishPestoCarrotsWalnutsBurrata
Estimated Nutrition
Calories
636.3
kcal / serving
2545.2 kcal total
Carbs
16.4g
per serving
65.5 g total
Fat
58.2g
per serving
232.8 g total
Protein
14.6g
per serving
58.4 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
225
g
Burrata Mozzarella
Room temperature, drained, sliced
25
g
Parmesan
Finely grated
Fruits
15
ml
Lemon Juice
NutsSeeds
1
handful
Basil
Leaves only
1
tsp
Sea Salt
To taste
1
handful
Basil
For pesto
55
g
Walnuts
Halves
1
clove
Garlic
Halved lengthwise
OilsFats
30
ml
Extra-Virgin Olive Oil
Divided use for roasting and dressing
110
ml
Extra-Virgin Olive Oil
For pesto
Vegetables
20
piece
Carrots
Small, scrubbed well, not peeled, tops reserved
40
g
Carrot Tops
Delicate sprigs, stems removed
100
g
Carrot Tops
Roughly chopped for pesto

Method

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