Roasted Carrots and Carrot Greens Pesto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides; Dips, Sauces, & Spreads
Serves: 4-6; ½ cup pesto
Ingredients
  • 1 bunch carrots, with greens*
  • 1 tbsp olive or avocado oil
  • sea salt and black pepper
  • ½ cup carrot greens
  • 1 cup kale
  • 1 tsp minced garlic
  • 2 tbsp extra virgin olive oil
  • 2 tbsp pine nuts
  • ¾ tsp turmeric
  • ½ tsp dijon mustard
  • ¼ tsp chili powder
Instructions
  1. FOR THE CARROTS: Preheat the oven to 400 degrees F.
  2. Wash the carrots, then remove the leaves as close to the root as possible. Lay the carrots out in a single layer on a baking sheet. Coat evenly with the tablespoon of oil, seasoning with salt and pepper to taste.
  3. Bake for 20-25 minutes, rotating halfway through, or until soft and the peel looks wrinkly.* Broil for 1-2 minutes.
  4. FOR THE PESTO: While the carrots are in the oven, place the remaining ingredients into a food processor/blender. Process until fully combined and smooth, scraping down the sides as necessary. This should take up to 5 minutes, depending on the power of your food processor/blender. Adjust seasonings to taste, using salt and pepper as desired.
  5. Store in an airtight container in the fridge for 1 week.
Notes
*If your carrots are thick, then either cut them in half lengthwise, or bake them for longer.
Recipe by Lenses and Lentils at https://lensesandlentils.com/carrot-greens-pesto/