Colorful Carrot Salad With Citrus Pesto - cooking recipe

Ingredients

1 None orange, zested and juiced
3 tbsp blanched almonds
2 tbsp pumpkin seeds (also known as pepitas)
6 sprigs fresh mint, leaves finely chopped + extra leaves for garnish
6 sprigs fresh flat leaf parsley
1/4 cup Parmesan cheese, shaved
10-12 tbsp olive oil
1 tsp sugar + 1 pinch
1 lb orange and purple carrots, peeled into long, thin strips
3/4 cup vegetable stock
None None crusty bread, to serve

Preparation

To make the pesto, put the orange zest, almonds, pumpkin seeds, mint, parsley and Parmesan cheese in a blender. Drizzle in 8-10 tbsp olive oil and blitz to form a paste. Add a pinch of sugar and season.
To prepare the carrots, heat the stock, orange juice and 2 tbsp olive oil in a saucepan with 1 tsp sugar and a pinch of salt and bring to a boil. Add the carrots and cook, covered, for 3-4 mins.
Transfer the carrots to serving plates, then garnish with the pesto and fresh mint leaves. Serve with crusty bread.