Recipe Details

Pea & Carrot Salad with Carrot Top Pesto

  • Servings: 4
  • Ready In 30 minutes
  • 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 loaf ciabatta or sourdough french bread; torn into bite size pieces (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)
Instructions are at http://www.halfbakedharvest.com/spring-pea-and-carrot-salad-with-carrot-top-pesto/

Nutritional Facts

  • Serving Size 1 Serving (120g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 244
    Calories From Fat 186
  • % Daily Value
  • Total Fat 21g
    28%
  • Saturated Fat 10g
    48%
  • Trans Fat 1g
  • Cholesterol 50g
    16%
  • Sodium 1576g
    54%
  • Total Carbohydrate 7g
    2%
  • Dietary Fiber 1g
    5%
  • Sugars 5g
  • Protein 9g
    12%