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Recipe: Roasted carrots with Kale Pesto

Story from: SA Décor & Design BlogSA Décor & Design Blog

This dish is simple, but packs a flavor punch. The pesto combines all the healthy fats and protein you find in nuts and seeds, with antioxidant rich kale. It’s a much healthier, unique alternative to most basil and cream pesto sauces. Roasting the carrots whole also allows the natural sugars to concentrate, making it naturally sweet. Serve this dish as antipasti, as a side to a larger meal, or tossed into a simple salad.


1 bunch skinny carrots with tops

2 tablespoon olive oil

2 teaspoon salt

For the pesto:

1/2 cup pumpkin seeds

1 clove garlic

2 tablespoon grated parmesan

2 large kale leaves, chopped

2 teaspoons lemon juice

2 tablespoons water

1/2 teaspoon pumpkin spice

1/2 teaspoon salt

1/3 cup extra virgin olive oil


  1. Preheat oven to 200 degrees.
  2. Cut the tops off the carrots and peel. Coat with oil and salt and place in the oven. Roast for 15 minutes until well charred and a knife can easily pierce the carrots.
  3. While the carrots are roasting, make the pesto by placing all ingredients except olive oil into a small mini chopper or blender. Grind on medium speed until the mixture is coarse, then slowly pour in olive oil to emulsify into grainy pesto. Adjust seasoning to taste.
  4. When the carrots are cooked, remove from the oven and cut in half lengthwise and crosswise. Dress with pesto and serve.


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