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
Printable version with shopping checklist
Source Video
15m
Prep
35m
Cook
10m
Cleanup
1h
Total
Cost Breakdown
Total cost:$9.05
Per serving:$2.26
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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