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Ingredients
US|METRIC
4 SERVINGS
- 2 cups carrot (leaves, lightly packed carrot, stems discarded, roughly chopped)
- 1 handful fresh basil leaves (roughly chopped)
- 1/4 cup nuts (such as walnuts, filberts or pine nuts)
- 1/2 cup Parmesan cheese (finely grated)
- 1 garlic clove (quartered)
- 1/2 tsp. salt (a flaky, like Maldon’s or Kosher)
- 1/3 cup extra-virgin olive oil (really nice)
- carrots
- 20 small carrots (about the size of your fingers, scrubbed but not peeled. Leave ½ inch of the green tops on them. If they are big, cut them in half)
- 3 Tbsp. virgin olive oil (very good, divided)
- 3 pinches salt (Kosher or another flaky, and pepper)
- 1/2 lb. burrata cheese (or marinated fresh mozzarella balls)
- 1 handful carrot (top leaves)
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