Roasted Carrots with Green Spring Garlic Pesto

Simply roasted carrots served with green spring garlic basil peso

Course Side dishes

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 283

1¼ ounces (35 grams) fresh basil
2 ounces (56 grams) green/spring garlic, about 4 white and light green parts only
⅓ cup (32 grams) nuts of your choice I like pecans, pine nuts or walnuts
⅔ cup (42 grams) Parmesan cheese chunks
1 teaspoon salt to taste
½ cup + 2 tablespoons olive oil
1 ½ pounds (453 grams) carrots cut in half lengthwise

Preheat oven to 425°F/220°C.
To a food processor or blender, add the basil, green/spring garlic, nuts, cheese and salt. Pulse until chopped. With the blender running, drizzle in the ½ cup (118 ml) olive oil until it is the consistency you like.Slice the carrots in half lengthwise so they are all the same thickness. Spread onto a baking sheet in an even layer and drizzle evenly with the remaining 2 tablespoons olive oil. Sprinkle evenly with salt and pepper, rub to coat well. Roast for 25-30 minutes, or until they are tender when pierced with a fork.
Remove from the oven and serve with the pesto