Roasted Carrots with Pesto

By hicksofmarvin

Ingredients

• 2 bunches carrots with greens or 1 cup basil
• 1/4 cup olive oil
• grated parmesan
• mint leaves
• 1 garlic clove
• 1 tbsp lemon juice
• salt & pepper
• hazelnuts or pinenuts

Preparation

Step 1

Slice 2 bunches carrots (with greens); chop 1 cup of the greens.

Toss the carrots with olive oil, salt and pepper.

Roast at 425 degrees F, tossing once, until tender, 20 minutes.

Puree the carrot greens (or 1 cup chopped basil) with 1/4 cup each olive oil, grated

parmesan and mint leaves, 1 garlic clove and 1 tablespoon lemon juice; season with salt.

Top the carrots with the pesto and chopped hazelnuts.