Perfect description for this amazing carrot yumminess. Give it a try. Really. It is so delicious.
Pecan Pesto Carrot Salad (28)
1 small fistful of fresh basil leaves
1/2 cup chopped pecans
3 T freshly grated Parmesan cheese
1 1/2 tsp sugar
Extra-virgin olive oil
5 cups finely shredded carrots
1/4 cup Grit Vinaigrette
2 tsp freshly squeezed lemon juice
1 tsp salt
Combine basil, pecans, cheese, and sugar in a food processor. Slowly add enough olive oil to make a pesto and blend until smooth. Combine pesto with remaining ingredients, stir together well. Cover and refrigerate. Serve well chilled or over salad greens.
Grit Vinaigrette (12)
1/4 cup cider vinegar
2 T red wine vinegar
2 T balsamic vinegar
6 T finely minced red onion
2 small garlic cloves, chopped
1 T sugar
1/2 tsp salt
1/2 tsp freshly ground black pepper
Large pinch fresh parsley
Larch pinch fresh basil
Large pinch fresh or dried oregano
Large pinch fresh or dried thyme
1 cup soybean oil
Combine all ingredients except oil in a blender or food processor and mix well. Continue blending while adding oil in a slow, steady stream until smooth and thick. Use immediately or store tightly covered in the refrigerator for up to two weeks.
Yields 2 cups
I didn't have soybean oil so I used olive oil. The recipe serves six, I doubled it and the bowl was empty. I will definitely make this again. It would also be perfect for a picnic or as part of a fantastic veggie sandwich.
This post is my contribution to Weekend Cooking hosted by Beth Fish Reads. Click her link to find many other food related posts including her review of a teen vegetarian cookbook,
Now I'm off to the public library's annual book sale where I'm going to stuff a bag full of books.