Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Remove the carrot tops from the
Rainbow Carrots (2 bunches)
. Wash and set aside. Wash and pat dry
Fresh Cilantro (1 cup)
and set aside.
Step 3
Wash carrots, lay out on the baking sheet, coat with
Olive Oil (1 Tbsp)
, and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 4
Roast carrots for 30-35 minutes or until tender.
Step 5
Pesto: In a food processor, combine carrot top greens, cilantro,
Pepitas (1/2 cup)
,
Garlic (2 cloves)
,
Ground Cumin (1 tsp)
,
Lime (1)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 6
Run on slow while slowly drizzling in
Olive Oil (3/4 cup)
. Continue processing until the mixture is blended well, taste and adjust as needed. Add more lemon and/or salt if it needs more flavor.
Step 7
Top carrots with pesto and enjoy! Cover and store the leftover pesto in the refrigerator for up to a week.
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