• Carla Hall

Roasted Carrots with Pistachio Pesto


This recipe is tasty and simple dish using just a few ingredients!


4 Servings

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins

Ingredients:

Roasted Carrots :

4 bunches baby carrots (peeled, tops in tact)

1/4 cup olive oil

Kosher salt and freshly ground black pepper (to taste)

Carrot Pesto :

1/2 recipe roasted carrots (recipe above)

1 cup pistachios

1/2 bunch parsley

2 tablespoons white wine vinegar

1/2 cup olive oil (plus more to taste)

Kosher salt and freshly ground black pepper (to taste)

Raw Carrot Salad :

1 bunches baby carrots (peeled, shaved into strips)

2 tablespoons parsley leaves

1 tablespoon white wine vinegar

2 tablespoons olive oil

Kosher salt and freshly ground black pepper (to taste)



Directions:

For the Roasted Carrots:

Preheat the oven to 425ºF.

Arrange baby carrots in a single layer between 2 baking sheets. Drizzle with olive oil and season with salt and pepper. Toss carrots to coat thoroughly. Place both baking sheets in the oven and roast until golden brown and tender, about 18-20 minutes. Remove and allow to cool. Place half of the roasted carrots on a clean work surface, and roughly chop, discarding the tops.

For the Carrot Pesto:

In the bowl of a food processor fitted with a blade attachment, add the chopped roasted carrots, pistachios, and parsley and pulse until smooth. With the motor running slowly drizzle in the white wine vinegar and olive oil. Add water to reach desired consistency. Remove to a bowl and season with salt and pepper to taste. Set aside.

For the Raw Carrot Salad:

In a large bowl, add the shaved carrots, parsley leaves, white wine vinegar and olive oil. Toss to combine and season with salt and pepper to taste.

To serve, remove the roasted carrots to a large platter and dollop with carrot pesto. Top with the raw carrot salad and serve!

Tip: Store any remaining carrot pesto in the refrigerator for up to one week and use as a spread on sandwiches or a dip for crudite!




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