Carrots are shaved into long, ribbon-like strips before being tossed in a cilantro and lime version of this superseed pesto I shared a couple years back. Once the carrots are coated in a generous slather of pesto, you'll plate them and top with pomegranate seeds//arils, and toasted hazelnuts. I also like to garnish with a few cilantro leaves and a sprinkling of large-flake sea salt, but garnish as you see fit.
Course: Holiday, Salad, Side Dish
Servings: 6to 8 side servings
1pound(16 ounces) carrots, peeled
1batch SuperSeed Cilantro Pesto (recipe follows)
⅓cuptoasted hazelnuts, roughly chopped*
Large flake sea salt or regular sea salt, for seasoning
Use a vegetable peeler to shave the carrots lengthwise into long, ribbon-like strips. Transfer the carrot ribbons to a salad bowl and add as much of the pesto as desired. Toss to coat. Divide between bowls//plates or you can divide the carrots up between bowls//plates and then spoon a bit of the pesto over top.
Top each salad with a sprinkling of the pomegranate seeds and chopped hazelnuts. Season with a pinch of large-flake sea salt of regular sea salt. If desiredServed immediately.
*To toast the hazelnuts, preheat oven to 400F. Spread the hazelnuts out over a small baking tray and bake for 6 to 8 minutes or until golden-brown and wafting a rich, toasted scent.