Roasted Carrots with Pesto Recipe
by Analiese Trimber
- 1Place 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.
- 2While 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.
- 3Spoon 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.