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Description
This vibrant carrot pesto is an ideal spread for crackers, bread, or fresh vegetables!
Ingredients
2 cups cilantro leaves and stems
1 cup parsley leaves
2 cloves garlic
1/4 cup pumpkin seeds
juice of 1 lime
1 teaspoon Peruvian seasoning
Kosher salt and freshly cracked black pepper
1/2 cup olive oil
3/4 pounds carrots, washed and trimmed
1 tablespoon red wine vinegar
Instructions
Begin by preheating your oven to 450°. Cut the carrots in half lengthwise, then slice them into 3-inch segments.
On a foil-lined baking sheet, toss the carrot pieces with 1 tablespoon of olive oil, salt, and pepper. Roast for 15–20 minutes, stirring occasionally until tender and browned. Allow them to cool slightly.
In a blender, combine cilantro, parsley, garlic, pumpkin seeds, lime juice, the remaining olive oil, and the Peruvian seasoning. Blend until well mixed, leaving a bit of texture so the herbs are visible.
Add the roasted carrots and 1 tablespoon of red wine vinegar to the blender, then purée until chunky. If needed, add a splash of water to reach your desired consistency. Serve with crackers, bread, or veggies for dipping!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 8
