Ricotta Sandwich with Kale Carrots Parsley Pecan Pesto
Ingredients
- Carrots:
- 1 cup carrots, thinly sliced
- 1/2 tablespoon agave syrup (maple, sorghum, or honey can also be used)
- 1-2 teaspoons salt, to taste
- Ricotta:
- 1 cup full-fat ricotta
- 1/2 teaspoon chili flakes
- 1 teaspoon lemon zest
- 1 teaspoon sea salt
- Pesto:
- 1/3 cup pecans, toasted
- 1 bunch parsley
- 1 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/3 cup olive oil
- Vinaigrette:
- 1/4 cup canola oil
- 1/4 cup olive oil
- 1/4 cup sherry vinegar
- 1/4 cup agave syrup (maple, sorghum, or honey can also be used)
- 1/2 shallot
- salt and pepper, to taste
- 1 handful of kale (enough to fit in the sandwich)
- 2 slices multigrain toast, for sandwich
Instructions
Ricotta Sandwich with Kale, Carrots & Parsley-Pecan Pesto serves 10 original recipe by Food52.
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