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Sumac Roasted Carrots with Roasted Red Pepper Harissa Style Pesto

Ingredients

  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 1/2 Teaspoons Ground Sumac
  • 1/2 Teaspoon Paprika
  • 1/4 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Sea Salt
  • 2 Bunches Heirloom Carrots - cut tops down - scrubbed - larger carrots halved lengthwise
  • 1 Recipe Roasted Red Pepper Harissa Style Pesto - recipe below

Pesto - This is a whole batch but you can make a half batch if you don't want extra

  • 1 Red Bell Pepper – roasted
  • 1 Dried Ancho Chilies
  • 3 Dried Arbol Chilies - optional adds heat
  • 1 Clove Garlic
  • 1 Cup Manchego Cheese – finely shredded
  • 1 Cup Extra Virgin Olive Oil
  • 3/4 Cup Raw Almonds or Walnuts
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 1/2 Teaspoon Sea Salt or to taste

Instructions

Bell Pepper

  1. Roast the peppers on top the stovetop burner over medium-high heat.
  2. A gas stove works the best but it will work fine on an electric stove.
  3. Char the peppers on all sides turning with a pair of tongs.
  4. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  5. Take a paper towel and rub off the char.
  6. It’s ok to leave a little of the char.
  7. Slice in half and remove the seeds and stems.
  8. Dice them and set aside.

Dried Chilies

  1. In a medium-sized pan, add the dried chilies covered with water and bring to a boil.
  2. Boil until the chilies are soft. (About 5 minutes)
  3. Drain, cool and remove the stems and seeds.

Pesto

  1. Add the coriander seeds, cumin seeds and almonds to a food processor and turn on until it resembles a fine crumb.
  2. Add the softened chilies and puree.
  3. Add in everything else and puree. Set aside.

Carrots

  1. Preheat oven to 400F
  2. Wash and trim the tops of the carrots off leaving a couple of inches.
  3. In a small bowl, mix together the sumac, paprika, red pepper flakes and salt.
  4. Roast for 20-25 minutes or until slightly tender.
  5. Transfer to a serving dish along with a bowl of the pesto.
  6. Serve immediately.