I tried this dip slathered on a crostini at the wonderful Planeta winery in Menfi, Sicily. It was, like much of the food in Sicily, a revelation. The simplicity of the ingredients was ingenious as was the mint, which we were also to discover is a much-loved herb on this beautiful Island.
Read more about our Sicilian experience here along with how you can join me this September for ten beautiful days in Sicily.
500g carrots
¼ cup ground almonds
1 cup fresh mint
2 tbsp orange zest
2 tbsp lemon zest
3-4 tbsp orange juice
3-4 tbsp lemon juice
1 cup Parmesan cheese, grated
¼ cup extra virgin olive oil
salt and pepper
Place the carrots in a food processor and process until cut finely. Add the remaining ingredients and pulse until well combined.
Store covered in the fridge for up to a week.
Tip – While delicious as a dip or spread I also loved it on main meals along side or with other salads.
