Carrot Ribbons with Sorrel Pesto Recipe

Fall vegetables such as carrots and sorrel make this seasonal meal fresh and delicious.

From "Roots: The Definitive Compendium With More Than 225 Recipes"
September/October 2014

  • Carrot Ribbons with Sorrel Pesto is the perfect fall or spring dish when both carrots and sorrel are in season.
    Photo by Antonis Achilleos

Yield: Serves 6 as a first course

Make this knockout salad in fall or spring, as both carrots and sorrel are available in either season. While zingy, lemony sorrel isn’t always easy to find, it’s very easy to grow; baby arugula and watercress are suitable substitutes.

Carrot Ribbons with Sorrel Pesto Recipe



• 4 tablespoons extra virgin olive oil
• 1 tablespoon unseasoned rice vinegar
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked pepper 

Sorrel Pesto

• 2 1/2 cups lightly packed, roughly chopped sorrel, baby arugula or watercress
• 2 large cloves garlic, chopped
• 1/3 cup freshly grated Parmesan
• 1/4 cup pine nuts
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon fine sea salt
• 2/3 cup extra-virgin olive oil


• 2 large cloves garlic, crushed
• 2 tablespoons fine sea salt
• 5 large carrots (about 1 1/2 pounds), trimmed and peeled
• 4 ounces fresh goat cheese


1. To make dressing, combine all dressing ingredients in a jar with a tight-fitting lid. Cover tightly and shake vigorously. Taste and adjust seasoning. Set aside until ready to serve.

2. To make pesto, in a food processor, combine sorrel, garlic, Parmesan, pine nuts, lemon juice and salt. Process until finely chopped. Stop machine once or twice to scrape down bowl with a rubber spatula. With machine running, pour oil through feed tube and process until sauce is well-combined. Set aside. 3. To prepare carrots, have ready a large bowl of ice water and a pair of tongs. Fill a large pot 3/4 full of water. Add garlic and salt, and bring to a boil.

4. Using a vegetable peeler, peel each carrot lengthwise to create long ribbons. Stop peeling when you reach the core. Add carrot ribbons to boiling
water, and cook until crisp-tender, about 1 minute. Using tongs, transfer carrots to ice water for about 2 minutes. Drain thoroughly, then wrap in a towel.

5. Place carrot ribbons in a bowl. Shake dressing, pour over carrot ribbons and toss to coat. Make a pile of carrot ribbons on each plate. Drizzle 1 to 2 spoonfuls of the pesto around each plate. Divide goat cheese into dollops and scatter evenly over carrots. Serve immediately.

More Root Vegetable Recipes

Artichoke Heart and Jerusalem Artichoke Pasta Recipe
Three-Layer Parsnip Cake Recipe with Cream Cheese Frosting

Recipes adapted from Roots: The Definitive Compendium With More Than 225 Recipes by Diane Morgan.