Smashed Carrots & Coriander Pistachio Pesto

Carrots don’t have to be basic. This recipe is from Shelf - Ottolenghi Test Kitchen book. A friend mentioned that she had cooked it for Christmas lunch and it was so popular she was at the supermarket getting more carrots to do it with the left overs...It is delicious I teamed it up with some delectable lamb cutlets.
So here is the recipe for the Smashed Carrots, however to follow @noorishbynoor for the original recipe:


  • 1kg of carrots (peeled and microwaved in water to soften)

  • Coriander Seeds

  • 6 Garlic Cloves

  • Fresh Coriander

  • Spring Onion

  • Pistachios

  • 1 Lime

  • Chilli flakes

  • Maple Syrup

  • 1/2 Red Onion

  • Greek Yoghurt (to serve)

Spices and Condiments

  • Olive Oil, Tumeric, Cumin, S&P.


1.PICKLE chopped red onions but placing them in a small bowl and with lime juice. Let this sit while you prepare the below.

Roasting Carrots nb.There are 3 rounds of roasting the carrots.

2. (ROUND 1) CUT 5 carrots and place in a large oven dish . Add 200ml water, 4 tablespoons of olive oil and turmeric. Roast for 20 mins on 180 fan setting.

3. (ROUND 2) TURN the carrots over, add 6 garlic gloves, coriander seeds, cumin and chilli flakes. Roast for another 20 mins.

4. (ROUND 3) ADD some maple syrup and roast for 10 mins on 220deg fan setting. Then remove and smash with a fork right away whilst it’s still hot.

5. PESTO: Blend a handful of coriander, pistachios, spring onion, 1 garlic clove (although, I added 3 more because I love garlic), S&P and some olive oil. Place it in a bowl and pour extra olive oil to serve if desired.

6. YOGHURT: Squeeze 1/2 a lime and mix it in with a small bowl of greek yoghurt.

7. PLATE: On a medium sized plate, start with the carrots as the base. Make a swirl with the pesto first, followed by yoghurt. Then sprinkle the onions on top. You might not use all the toppings but you can always add more to individual plates.

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