Pesto Bianco with Elderflower
fresh mint leaves
grated lemon rind
garlic salt & pepper to taste
shredded or spiralized
Toast walnuts in the oven until fragrant, cool and chop roughly.
Puree in a food processor with olive oil, mint, ricotta, lemon rind and elderflower syrup, until pesto is somewhat smooth. Add garlic salt ( I added 2 small pinches) and pepper to taste.
Set pesto aside so the flavors can develop. Spoon over carrots, toss and enjoy.
Pesto Bianco with Elderflower https://cultureatz.com/pesto-bianco-elderflower/