My husband was given some carrots from Pachamama Farm, in Longmont, Colorado. These carrots had grown all winter and were delicious and sweet. I love roasted carrots, but since these carrots were so fresh and flavorful on their own, I wanted to create a dish using them raw. Growing up, we always had grated carrot in our salads. I enjoyed this much more than chunks. It was a way to give their flavor in a more delicate package. In French cuisine, shredded carrot salad is a classic and I always love to refer to it to make good use out of my carrots. For this recipe, I’m using long ribbons of carrots that are created using your vegetable peeler. It’s like you’re peeling the skin and then you just keep on peeling! If you’re using organic carrots, just scrub them clean and use the whole carrot. If not, then peel away the outer skin and then start saving the rest. I mixed the carrot ribbons with cilantro pesto. Cilantro pesto is very easy to make and makes good use of the rest of your cilantro after you bought a bunch for a recipe that calls for 2 tablespoons.
carrot ribbons with cilantro pesto
6-8 carrots peeled or scrubbed clean if organic
1/2 of a bunch of cilantro- very roughly chopped
1/2 cup cashews (other nuts like almonds or walnuts would be good)
1 garlic clove
1 lemon, juiced
1 garlic clove
1/4 teaspoon red pepper flakes (optional)
1/2 cup extra virgin olive oil
salt and pepper to taste
Using a vegetable peeler, peel long ribbons off of the carrot into a bowl. Put the cashews in a pan over medium heat. Shake them up quite a bit in the pan and heat until they are fragrant. Put the cilantro into a food processor and pulse a few times. Add the garlic, lemon juice, red pepper flakes if using, and some salt and pepper to the food processor. Pulse until well combined. Now, start pulsing in the olive oil very slowly until everything is mixed together. Taste it. Probably needs more salt! Add more and pulse, pulse, pulse. Add as much of the pesto as you like to the bowl of carrot ribbons and mix together. Bon appétite!