It has been such a joy to shop at the Farmers Market these days. Today I created a beautiful recipe for these amazing carrots. It is easy, delicious and beautiful....all the elements of White Jasmine philosophy in one nice little bundle. I love using the Harissa olive oil because it adds just the right depth of flavor while preserving the natural sweetness of the carrots.
Heat the Harissa olive oil in a shallow frying pan.
Add cumin seeds when the oil is slightly warm. Add the sliced carrots and kosher salt. Saute everything for 5-7 minutes. Carrots will be cooked but remain crunchy. Add to any salad or serve as a side dish........there is nothing bland about it!
I love making fresh pesto and who doesn't like pesto anyway. There are hundreds of pesto recipes but I think that it is really fun to create one with your own favorite flavors. I love to make pesto with a combination of fresh cilantro and basil, especially right now is the perfect time to experiment. How about basil, cilantro and a bunch of garlic? Don't know about you but my mouth is watering!
It is amazing how versatile pesto can be, use it in sandwiches, pasta, add a little bit on sauteed chicken and many more recipes.
Let's see what you think of this recipe:
2 cups fresh basil leaves 1 cup fresh cilantro leaves 2 teaspoons olive oil 2 teaspoons garlic, chopped 3/4 teaspoon kosher salt 1/4 teaspoon dried red pepper flakes
2 teaspoons olive oil
Add everything in a food processor and process it for 5 minutes or until everything comes together as a paste. Spoon the pesto in a jar, top it with olive oil. Stays fresh in the fridge for a couple of weeks or in the freezer for 2-3 months.