Roasted Veggies + Carrot Top Pesto
Carrot top pesto enhances roasted and raw veggies for a delicious side dish or salad.
Servings: 6 servings
Calories: 225kcal
Ingredients
Carrot Top Pesto
- 6 large Basil leaves
- 1 bunch Carrot Tops approx. 2 cups
- 4 Garlic Scapes roughly chopped
- ¼ teaspoon Sea Salt
- ¼ teaspoon crushed red pepper
- 1 lemon zested and juiced
- 1 small avocado + 2 Tablespoons olive oil
- 1 Tablespoon Hemp seeds
- 2 Tablespoons Sunflower Seeds.
- 2-3 Tablespoon water
Roasted Veggies
- 2 bunches carrots sliced in half lengthwise if thick
- 1 bunch radishes sliced in half lengthwise
- 2 Tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon coarse sea salt
Remaining Ingredients
- 2 cups baby greens optional I used baby kale
- 2 cups sugar snap peas
- 1 Tablespoon olive oil
- 1 Tablespoon lemon juice
- S+P to taste
Instructions
Make the pesto
- Place hemp seeds and sunflower seeds in a dry skillet over medium heat and toast shaking pan until golden, about 3 minutes.
- Place all ingredients, including toasted seeds, except water in bowl of food processor and pulse until well combined. Add water slowly, until desired consistency.
Roast Veggies
- Preheat oven to 450 and line rimmed baking sheet with unbleached parchment paper.
- Arrange carrots and radishes in a single layer on prepared pan.
- Drizzle oil and spices evenly over veggies and roast for 30 minutes, until thickest carrots are tender when pierced with a fork.
- Toss greens (if using) with 1 Tablespoon pesto + 1 Tablespoon olive oil + 1 Tablespoon lemon juice and arrange on a platter.
- Trim sugar snap peas and cut roasted veggies into bit sized pieces. Toss with pesto, lemon juice and olive oil and then spoon on top of dressed greens.
- Veggies + pesto will stay good in fridge for up to 5 days, but greens will get soggy once dressed.
Nutrition
Serving: 1g | Calories: 225kcal | Carbohydrates: 13g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Sodium: 455mg | Fiber: 6g | Sugar: 4g