Roasted Carrots with Pesto recipe

Roasted Carrots with Pesto Recipe

by Analiese Trimber

Outline of two people

5 servings


35 Minutes



  • Oven
  • Blender



  • 4 Carrots
  • 5 tbsp Olive oil
  • 1 Pinch Cayenne pepper (optional)
  • ½ cup Basil
  • 3 ½ cups Spinach
  • ¼ cup Toasted pine nuts
  • 2 cloves Garlic
  • 2 tsp Lemon juice
  • ¼ tsp Salt


  • 1
    Place carrots on a baking sheet. Add olive oil, salt & pepper, and cayenne (optional). Mix to combine.
    Roast carrots at 400°F for 25-30 minutes, or until done, flipping halfway through.
  • 2
    While carrots are roasting, place all ingredients for the pesto sauce in the blender. Blend until fully incorporated.
    Remove and store in the fridge until carrots are done.
  • 3
    Spoon pesto onto cooked carrots, and enjoy!

I truly respect the Italians for creating pesto, but I’m here to tell you that it’s possible to make this delicious sauce without cheese. Yes, I said it. No parmesan here. And yes, this pesto is still so good you can eat it by the spoonful. For those wondering, I’ve found that a little more toasted pine nuts than you’d usually use do a great job of emulating that cheesy flavor.

In this recipe we pair the homemade pesto with super easy and flavorful roasted carrots for a low maintenance, lazy day addition to your meal. Eat this as a side dish – love this paired with chicken thighs – or add a fried egg for some added protein to make it more like a meal. Pro tip: you can change the ratio of basil and spinach as long as they still equal four cups in total.

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