Latest News

Celery Sour Recipe


Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler


Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto


The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin


Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]

Pasta Salad with roasted Baby Carrots and Carrot Top Pesto


Ingredients 700 g baby carrots with green tops 2 tablespoons extra virgin olive oil 1 teaspoon salt freshly ground black […]

Grilled Baby Marrow Ribbons with White Beans and Parmesan


In an article of the magazine’s special edition The World in 2019, The Economist’ correspondent John Parker declared 2019 the “year of the […]

Sweet Corn Gazpacho


Try this refreshing summer soup for lunch on a warm day or a supper on a balmy evening. Our Sweet […]

Slow-roast Turmeric Lamb with Rooibos and Apricot Couscous  


Chef Pieter and the Leopard’s Leap Kitchen has brought us this delightful roast and a whole new perspective on a […]

Deep-fried Baby Corn


Just as much as braai is a South African tradition, the sides served with this favourite pastime have become culinary […]

Granadilla Pannacotta Recipe


Creamy and sweet, but surprisingly light and tangy, this summer’s dessert is just what you need after all the Valentine’s […]

News

Pasta Salad with roasted Baby Carrots and Carrot Top Pesto



Ingredients

700 g baby carrots with green tops

2 tablespoons extra virgin olive oil

1 teaspoon salt

freshly ground black pepper

225 g dried penne pasta

Pesto

90 g roasted sunflower seeds

handful greens, washed, from carrot tops, plus more for garnish

3 tablespoons grated parmesan cheese

1 large garlic clove, peeled

zest of 1 lemon

½ teaspoon salt, plus more to taste

¼ teaspoon chilli flakes, more or less to taste

several grinds of black pepper

1/3 cup olive oil, plus more if needed

juice of half a lemon, plus more to taste

 

Method

Preheat oven to 220 °C. Cut the tops off the carrots (wash and reserve some green tops for dressing) and scrub or peel. Toss with oil, salt and pepper and spread out in one layer on a large baking sheet. Roast for 15 minutes, tossing around once, until charred in spots and a knife can easily pierce the carrots. Thicker carrots might need up to 5 more minutes.

Meanwhile, cook pasta: Bring a medium pot full of well-salted water to a boil and cook pasta for 1 to 2 minutes shy of package suggestion, until it is tender but still has a bite to it. Drain and cool in large bowl until needed.

In a food processor, place sunflower seeds, carrot tops, parmesan, garlic, lemon zest, salt, chilli flakes and black pepper in work bowl and pulse until chopped small, but not finely ground. Transfer to a bowl and stir in olive oil and lemon juice. Season well.

Halve thinner carrots and quarter thicker carrots lengthwise, and then cut into 3-cm segments. Place into bowl with pasta. If pesto seems too thick, add a tablespoon of water (and up to 2) to loosen, and stir into pasta and carrots. Taste and adjust seasoning as needed with more salt, pepper or pepper flakes, or lemon. Chop some extra carrot greens for garnish. Enjoy immediately, or later, but always with a glass of our 2018 Leopard’s Leap Chardonnay Pinot Noir!

Upcoming Events

20 March 2019
  • South African Table
South African Table
12:00
21 March 2019
  • South African Table
South African Table
12:00
22 March 2019
  • South African Table
South African Table
12:00
23 March 2019
  • South African Table
South African Table
12:00
27 March 2019
  • South African Table
South African Table
12:00
28 March 2019
  • South African Table
South African Table
12:00
29 March 2019
  • South African Table
South African Table
12:00
30 March 2019
  • South African Table
South African Table
12:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]