Pickled Veggies With Ricotta And Carrot Top Pesto
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Pickled Veggies With Ricotta And Carrot Top Pesto
Ingredients
Fresh ricotta, to serve (see ‘Fresh Ricotta’ recipe)
Pickled Veggies
6 Dutch carrots, stems trimmed
1 bunch radishes, quartered
3 baby purple beetroots, peeled and thinly sliced into rounds
3 baby yellow beetroots, peeled and thinly sliced into rounds
1 red onion, peeled and sliced into 5mm slices
Pickle Liquor
2 bay leaves
2 tsp fennel seeds
2 garlic cloves
5 garlic cloves
500ml apple cider vinegar
500ml caster sugar
500ml water
Carrot Top Pesto
1 cup carrot tops - washed
1/2 cup basil leaves - washed and leaves picked
1 garlic clove - peeled and roughly chopped
2 tbs pepitas, toasted
4 tbs extra virgin olive oil
Zest and juice of 1 lemon
Salt and pepper to taste
Method
Place all of the veggies into a heatproof container bar the beetroots. You will need to do both the yellow beets and the purple beets separately, otherwise, the colour from them will stain the other veggies.
Heat up all of the ingredients for the pickle liquor and bring them to the boil Pour the liquid over the veggies and leave to cool.
Carrot Top Pesto
For the Carrot Top Pesto, place all of the ingredients into a mortar and pestle and pound until it becomes a smooth paste. Season with salt and pepper.
Serve pickled veggies, pesto and ricotta with toasted sourdough.
Recipe by Andy Allen
