AuthorHeather BlakeCategoryCondiments, Dairy free, Gluten-free, Vegan, Vegetarian, VeggiesDifficultyBeginnerExtremely nourishing, full of antioxidants and Vitamin A, and absolutely delicious!
Preheat oven or toaster oven to 400 degrees F.
Separate carrots from greens. Using a scrub brush, wash carrots well.
Cut into equal sized sticks (about the size of a french fry).
Drizzle olive oil, add salt, pepper, garlic powder, and toss to combine.
Transfer to prepared baking sheet, spread so that they are not overlapping.
Bake for 25 minutes.
Wash the carrot greens and cilantro very thoroughly. (I find it works well to use a salad spinner or submerge in a bowl of cool water, agitate, rinse, and repeat until no dirt is present at bottom.
Chop leaves from stems (or pluck off leaves individually) and add to blender or food processor, along with other pesto ingredients. Add a few tablespoons of water, and puree until desired consistency is reached, tasting and seasoning as needed.
Place carrots on a plate, spoon pesto over carrots, and enjoy!!!
Store leftover pesto in an airtight container in the refrigerator for 1-2 days. It will turn slightly brown, but it is still ok to eat.
Ingredients
Directions
Preheat oven or toaster oven to 400 degrees F.
Separate carrots from greens. Using a scrub brush, wash carrots well.
Cut into equal sized sticks (about the size of a french fry).
Drizzle olive oil, add salt, pepper, garlic powder, and toss to combine.
Transfer to prepared baking sheet, spread so that they are not overlapping.
Bake for 25 minutes.
Wash the carrot greens and cilantro very thoroughly. (I find it works well to use a salad spinner or submerge in a bowl of cool water, agitate, rinse, and repeat until no dirt is present at bottom.
Chop leaves from stems (or pluck off leaves individually) and add to blender or food processor, along with other pesto ingredients. Add a few tablespoons of water, and puree until desired consistency is reached, tasting and seasoning as needed.
Place carrots on a plate, spoon pesto over carrots, and enjoy!!!
Store leftover pesto in an airtight container in the refrigerator for 1-2 days. It will turn slightly brown, but it is still ok to eat.
