Roasted Carrots with Green Spring Garlic Pesto
Spring is finally here! And what better way to enjoy the spring produce than with these Roasted Carrots with Green Spring Garlic Pesto. This dish is a truly delicious way to celebrate the seasonal harvest and will make for a perfect side dish for your upcoming Easter dinner.
Carrots are synonymous with springtime. My favorite way to enjoy them is simply roasted with oil, salt and pepper. A little drizzle of this pesto though does gild the lily and take them to the next level.
Also known as ‘Spring Garlic’ that is harvested early that looks very similar to scallions. Green Garlic can be substituted for scallions, leeks, onion and chives in many recipes.
Green Garlic can be used the same way as traditional garlic that we are used to. It is one of the first spring veggies the show up at the very beginning of the season.
As in all pestos, there is Parmesan cheese in this recipe. Pecorino is a delicious addition that has a stronger flavor, or you can omit the cheese to make this a vegan basil pesto.
When it comes to pesto, it is not limited to the standard basil base. The Sicilians use pistachios as the main ingredient and my Pistachio Pesto is a delicious example of this. The Sicilians also have a Sicilian Tomato Pesto Sauce that is also a popular recipe of mine. They both would be delicious served over the roasted carrots or just about any vegetable you can think of.
The thickness of the pesto can be changed to suit your needs. You can make it thicker to mix into pasta or thinner to pour over vegetables by adding more oil.
Well… yes and no. They both have garlic flavor, however, wild garlic is milder, has thin leaves and flowers which are also edible.
This easy carrot side dish is my new favorite that I’m serving for Easter lunch this year along with my newest recipe of Rosemary and Garlic roasted Leg of Lamb with Potatoes and Fennel, which can also be your complete Easter meal (recipe coming next week).
The spring garlic basil pesto yields 2 cups (473 ml/1 pint)