WEEKDAYS 1e|12c|p

Roasted Carrots with Pistachio Pesto

Carla Hall
|
Servings: 4
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easy
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30 to 45 min

Tasty and simple!


  • Ingredients
  • step-by-step directions
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 rice 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 rice 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.
  • 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 the consistency of a fine crumb. Add the rice wine vinegar and with the motor running slowly drizzle in the olive oil. Add water, if necessary, 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, rice wine vinegar and olive oil. Toss to combine and season with salt and pepper to taste.
  • To serve, spread the pesto on the bottom of a serving platter. Scatter roasted carrots on top of pesto and finish with the raw carrot salad. 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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