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Carrot Salad with Honey, Cumin and Carrot Top Pistachio Pesto

Recipe by Norbert Tarayre

A colorful summer salad made with yellow and orange carrots, flavored with honey and cumin, complemented by a surprising carrot‑top and pistachio pesto, lifted with a coriander and harissa sour cream, and garnished with orange segments and pomegranate seeds.

MediumFrenchServes 4

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Source Video
15m
Prep
35m
Cook
10m
Cleanup
1h
Total

Cost Breakdown

$9.05
Total cost
$2.26
Per serving

Critical Success Points

  • Cooking the carrots (do not overcook)
  • Making the carrot top pesto (adjust water for texture)

Safety Warnings

  • Be careful of boiling water splashes when draining
  • Use the blender with the lid tightly closed to avoid splatters

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