When on a journey (and for that matter at any other time), I tend to think about food and obsessively plan things to cook. When in the car with Ed a typical conversation will go something like this…
Me: I think I’ll make some carrot top pesto with those carrots in the fridge, and serve with roasted carrots.
Ed: Sounds delicious
We’ll then start chatting about something else unrelated, but all the time I’ll be mulling over the dish and without warning I’ll switch back to food and the previous conversation.
Me: You know what would be really great? Adding some roasted halloumi.
Ed: Even better.
And then we switch back to whatever we were talking about before
These carrots were insanely good – originally made one evening with a selection of rainbow carrots from Wholegood; purple, orange and golden. I recreated it a few days later for lunch, and to use up the remains of the halloumi, but without the pretty purple carrot. It is a vegetable based dish at its best – simple and easy to prepare, but delicious and flavour packed.
Carrots tops are delicious and sadly rarely available in the supermarket, I usually make a big batch of pesto with them, which can then be frozen (I pack it into manageable portions in silicone cup cake cakes before popping into the freezer). Wash the carrot tops well to remove the sand or grit, then spin in a salad spinner.
- 75 g carrot tops – about two large handfuls – washed well and spun in a salad spinner
- 150 ml good quality olive oil
- 2 cloves garlic
- 30 g pine nuts
- 40 g Parmesan
- Generous pinch salt
- Good grinding of peppe
Simply place all the ingredients into a blender of food processor and blitz until you have a pesto like paste. Adjust the seasoning to taste.
Add the pesto and cubes of halloumi to roasted carrots 5 minutes before the end of cooking.
Add to dips, dressing and hummus
Wholegood Fruit and Vegetable Box
Wholegood supply organic fruit and vegetables to retailers across London, but are also available from Ocado. I was sent an Uber organic fruit and veg box to review, £19.99.
Overall I was delighted, the product was in top top condition and arrived well packed, and chilled in a sturdy cardboard box.
There was a good selection, more skewed to vegetables to fruit. I really really liked that the potatoes and especially the onions came in a variety of sizes, and that there was bunched, rather than shredded and bagged kale. The carrots tops used in this recipe were a bonus.
Since the box arrived well over 4 weeks ago I’ve been away, and last onions are still in fine condition at the bottom of my fridge.
What was in my Wholegood Uber Mixed box?
- Yellow Onions – 900g (8 onions – mixed sizes)
- Blue Belle Potatoes – 1kg (10 spuds – mixed sizes)
- Chinese leaves – 650g – one large head
- Mini Plum Vine Tomatoes – 260g (14 tomatoes)
- Corn on the cob -1k (4 corn)
- 1 cucumber – 350g
- chestnut mushrooms – 200g (7 mushrooms)
- Kale – 600g (one huge stalk)
- Rainbow Carrots with tops – 1.25kg – (8 carrots)
- Victora plums – 530g (12 fruit)
- Lena Apples – 560g (6 fruit)
- Dr Jules Pears – 1kg (7 fruit)
Many thanks to Wholegood for my review box. One entrant for #ExtraVeg will receive an uber Fruit & Veg box (T&Cs apply).
For more home made pesto inspiration