Roasted Carrots with Pesto Recipe
by Analiese Trimber
- 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
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.