Carrot Top & Green Garlic Pesto Spiral Rolls With Prosciutto & Broccolini

Preparation Time20 mins Cooking Time60 mins Makes 12

Carrot Top & Green Garlic Pesto Spiral Rolls With Prosciutto & Broccolini

Nutritional Information

Calories

577.83kcal (12 serving)

Total Fat

26.87g (12 serving)

Saturated Fat

4.63g (12 serving)

Trans Fat

0.07g (12 serving)

Cholesterol

11.79mg (12 serving)

Sodium

995.57mg (12 serving)

Total Carbs

69.68g (12 serving)

Dietary Fiber

9.84g (12 serving)

Sugars

8.87g (12 serving)

Protein

17.51g (12 serving)

Ingredients List
  1. 1 bunch green carrot tops
  2. 1 small bunch parsley
  3. 1 small bunch basil
  4. 1 bunch chives (of spring garlic tops)
  5. 3 - 4 broccolini florets (with greens)
  6. 2 - 3 baby leeks or spring garlic bulbs (can be replaced with ramps)
  7. 1/4 roasted pistachios (can be replaced with sunflower seeds or pine nuts)
  8. 1/4 cup grated Parmesan cheese
  9. Zest and juice of 1 lemon
  10. 3 - 4 tbsp olive oil
  11. Freshly cracked pepper to taste

Directions

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1. Bring a small pot of water to boil and quickly blanch broccolini florets and leaves, approximately 3 minutes, until bright green. Immediately remove and dunk in a bowl of ice water. Ring all water out completely before adding to pesto.

2. In a skillet with olive oil, saute chopped baby leeks and green garlic until golden. Remove and cool completely before adding to pesto.

3. Add all herbs, vegetables, nuts, cheese lemon and olive oil to a food processor and blitz until smooth.

4. Season with pepper and additional lemon juice as desired.

5. Serve immediately or store in the refrigerator in a seal container for up to 3 days.

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