Za’atar Carrots with Green Carrot-Top Tahini
Servings
Ingredients
Green Carrot-Top Tahini:
- 1 cup rough chopped carrot greens
- ½ cup chopped flat-leaf parsley
- ½ cup fresh mint basil, or dill
- 3 garlic cloves
- ¼ cup fresh lemon juice
- 1 tablespoon honey
- 3 tablespoons Extra virgin olive oil
- 1½ cups tahini
- Kosher salt
Za’atar Carrots:
- 1 bunch carrots colorful carrots are nice here
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Jamie Geller Za'atar
- Kosher salt
- Freshly ground black pepper
- Garnish: rough chopped carrot tops
Instructions
Green Carrot-Top Tahini:
- Place carrot greens, parsley, mint, garlic, lemon juice, honey, and evoo in food processor. Puree at high speed until a bright green pesto has formed. Add tahini and pulse to mix.
- Taste the sauce, it probably needs salt! Adjust seasoning. Leftover tahini can be stored covered in the fridge for up to 5 days.
Za’atar Carrots:
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Cut carrots in half lengthwise and arrange on prepared baking sheet.
- Drizzle carrots with evoo, za’atar, salt, and pepper. Roast at 375°F for 20 to 30 minutes, stirring occasionally until tender and browned.
- Schmear a platter with a good dollop of Carrot-Top Tahini and arrange carrots on the sauce. Garnish with a drizzle of evoo and additional chopped carrot tops.