Roasted Carrots with Pesto Recipe

Name: Roasted Carrots with Pesto Recipe
Total time: 35 min
Yield: 5

by Analiese Trimber

5 servings

35 Minutes

calories

216g

carb

9.8g

fat

19.8g

protein

2.4g

tools

Oven
Blender

Ingredients

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

Instructions

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.