Pea & Carrot Salad with Carrot Top Pesto

Yields: 4 Servings

Pea & Carrot Salad with Carrot Top Pesto

Spring Pea & Carrot Salad with Carrot Top Pesto

  • 2 cups carrot top greens
  • 1/2 cup fresh basil
  • 1/4 cup toasted pine nuts (pistachios
  • 1/2 cup olive oil
  • 1/3 cup grated parmesan (omit if vegan)
  • pinch of crushed red pepper flakes
  • salt
  • 1 loaf ciabatta or sourdough french bread
  • 2 tablespoons olive oil
  • 1 clove garlic minced or grated
  • salt + pepper
  • 3 carrots
  • 2 cups fresh snap peas
  • 2 cups fresh watercress or baby spinach
  • handful of fresh parsley or mint
  • 8 ounces feta cheese
  1. Instructions are at http://www.halfbakedharvest.com/spring-pea-and-carrot-salad-with-carrot-top-pesto/.

Nutrition

  • Calories: 244
  • Fat: 20.6467770407 grams
  • Carbs: 6.8422909897 grams
  • Protein: 8.64935946516 grams