Wild mint growing behind our cabin in the Santa Cruz Mountains inspired this recipe.
Serves 4-6
8 carrots, sliced diagonally
olive oil
salt & pepper
Spread carrots out on a baking sheet, drizzle generously with olive oil, and sprinkle with salt and pepper. Roast at 425 degrees F (220 degrees C) for 35 minutes or until tender & just a bit crispy around the edges.
1/2 cup (15g) mint leaves
3 Tablespoons capers
1/4 cup (25g) walnuts
2 Tablespoons olive oil
salt
Mix in a small food processor or use a hand blender in a jar to blend into a thick pesto-like sauce. Add a tiny bit of water if it seems too thick to blend, but some chunks are OK. Spread the sauce (tapenade) on a platter with more around the edges and a thinner area in the middle to pace the cooked carrots.
2 scallions, chopped
2 Tablespoons pinenuts
Garnish. Serve warm or at room temp.
About the author
Erin Gleeson is the author of The Forest Feast Road Trip by Erin Gleeson, copyright 2021. Published by Abrams, an imprint of ABRAMS The Art of Books
